Cooking spray
2/3 C. water
1 C. dried cranberries
1/3 C. orange juice
1 T. margarine
1 1/2 C. sugar
1 C. unsweetened cocoa
1/2 C. all-purpose flour
1/4 C. boiling water
1 T. Grand Marnier (orange-flavored liqueur)
1 tsp. vanilla extract
5 oz. unsweetened chocolate, melted
2 large egg yolks
1 tsp. cream of tartar
10 large egg whites
1/4 C. sugar
Chocolate Glaze

Preheat oven to 350�. Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; set aside. Combine 2/3 C. water, cranberries, orange juice, and margarine in a small saucepan. Bring to a boil; cook 5 minutes. Combine 1 1/2 C. sugar, cocoa, and flour in a large bowl. Add cranberry mixture and boiling water; stir until well- blended. Add liqueur, vanilla, chocolate, and egg yolks; stir until well-blended. Set batter aside. Beat cream of tartar and egg whites at high speed of a mixer until foamy. Gradually add 1/4 C. sugar, 1 T. at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Pour batter into prepared pans. Bake at 350� for 35 minutes or until cake springs back when touched lightly in center. Let cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper; let cool completely. Place 1 cake layer on a plate; spread with half of Chocolate Glaze, and top with other cake layer. Spread remaining glaze over top of cake.

Yield: 16 servings
Calories: 249
Fat: 7.1g
Fiber: 0.8g