Cranberry Chocolate Cake

• 1 (18 1/2 ounce) package devil's food cake mix
• 1 1/3 cups water
• 3 eggs
• 1/2 cup vegetable oil
• 1 (16 ounce) can whole berry cranberry sauce, divided
• 1 (8 ounce) container whipped topping, thawed
• 2 tablespoons cocoa powder
• 1 cup sliced almonds

1. Preheat oven to 350u0b0F Grease bottom only of 13x9 baking pan.
2. Prepare cake mix with water, eggs and oil according to package directions.
3. Add half cranberry sauce, mix, until well blended.
4. Pour into prepared pan.
5. Bake about 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack.
6. Meanwhile, place whipped topping in a medium sized bowl. Sift cocoa over whipped topping, fold mixture until well blended.
7. When cake has cooled, place remaining cranberry sauce in small microwaveable bowl, microwave on high 15 seconds or until softened. Spoon over cake, spread evenly. Top with whipped topping mix.
8. Sprinkle with almond pieces, just before serving.
9. TIP: Use a large container of whipped topping, and also toast the almonds in a 350F oven on a cookie sheet until slightly browned, this brings out the flavor.

cake mix, water, eggs, vegetable oil, cranberry sauce, cocoa powder, almonds

Taken from www.food.com/recipe/cranberry-chocolate-cake-402184 (may not work)