Instructions: Mix together: sourdough starter, water, flour, and powdered milk. Let ferment

In a non-metallic bowl uncovered for 2 to 3 hours in a warm place until bubbly and a clear sour milk odor develops. In a separate large bowl, mix together: sugar, 1 oil, salt, vanilla, cinnamon, baking soda, eggs, chocolate, and cranberry sauce. Combine the mixtures together and stir until well blended. Pour into a 9 x 13 inch baking pan that has been sprayed with cooking spray and "floured" lightly with baking cocoa (use a small strainer or clean salt shaker for this.) Bake in a preheated oven at 350 degrees F (175 degrees C)

for 30 to 35 minutes, or until knife inserted into center comes out clean. Cool at least
10 minutes before serving, excellent served slightly warm. Garnish by sifting powdered sugar onto a paper doily or just dollop spoonfuls of whole berry cranberry sauce on top of each serving of cake. This cake can also be baked in 2- 8 inch round layer cake pans, baking time is decreased to 20 to 25 minutes or until knife inserted comes out
clean. Another can of whole berry cranberry sauce can be spread generously between and on top of the un-frosted layered cake rounds.

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