Cranberry Cake with Vanilla Sauce

Cranberry Cake with Vanilla Sauce

4 tablespoons margarine, melted
¾ cup sugar
¾ cup light brown sugar
2 cups all-purpose flour
1and1/2 teaspoons baking soda
1 (12 ounce) can fat-free evaporated milk
2 cups chopped fresh cranberries or 1-1/2 cups dried cranberries
½ cup chopped walnuts

Vanilla Sauce
1/3 cup sugar
1/3 cup fat-free evaporated milk
3 tablespoons margarine
1 teaspoon vanilla extract

Preheat the oven to 350*. Coat a 13 x 9 x 2 inch baking pan with nonstick cooking spray. In a large mixing bowl, beat the margarine, sugar, and brown sugar. In another bowl, mix together the flour and baking soda. Gradually add the flour mixture to the margarine mixture alternately with the milk, mixing thoroughly after each addition. Fold in the cranberries and walnuts, if desired. Pour the batter into the prepared baking pan. Bake for 20 to 25 minutes, or just until the top springs back when touched. Cut into squares, and serve warm with the Vanilla Sauce.

Vanilla Sauce: In a small saucepan, combine the sugar, evaporated milk, and margarine, and bring to a boil. Boil for 4 to 5 minutes, or until slightly thickened. Remove from the heat and mix in the vanilla. Serve warm over the Cranberry Cake.

I usually cut the cake into squares and drizzle it with the Vanilla Sauce –makes 30 to 35 squares and true confessions—I use butter. Enjoy!