Choconatics

These are very sweet… and they are oh so delicious! The cranberry and white chocolate combination is nothing less then amazing.

INGREDIENTS

Cake

• 1 cup butter , softened
• 1-1/4 cups light brown sugar , packed
• 3 eggs
• 1-1/2 tsp vanilla or orange extract
• 1 tsp ground ginger
• 1/4 tsp salt
• 1-1/2 cups All Purpose flour
• 3/4 cup diced dried cranberries
• 6 ounces white chocolate, cut into chunks
• 2 tbsp candied ginger, minced (optional)

Frosting

• 4 ounces cream cheese, softened
• 3 cups powdered sugar
• 4 tsp lemon juice or 2 tsp orange extract
• 1/2 tsp pure vanilla extract
• 1/4 cup diced dried cranberries

Drizzled Icing

• 1/2 cup powdered sugar
• 1 tbsp milk
• 2 tsp vegetable shortening
• orange zest , garnish (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well. Gradually mix in flour until smooth.
3. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. If using the candied ginger, add it during this step.
4. Pour batter into a well-greased 9×13-inch baking pan and spread evenly. Bake for 30 to 35 minutes or until cake is light brown on the edges. Let cool.
5. Frosting: Combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.
6. When the cake has cooled, spread frosting over the top of cake. Sprinkle top with diced cranberries.
7. Icing: Whisk powdered sugar, milk, and shortening. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
8. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally, creating 16 triangular slices.

This recipe was contributed by Deborah. Thank you Deborah!

Enjoy!
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Tags: bars, cranberry, white chocolate