1/4 cup Lindt or Perugina or other quality white chocolate -- coarsely chopped
For cake Base:
2 sticks margarine (or butter if you want to indulge) -- softened
1 and 1/4 cups brown sugar-- packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) -- melted
1/4 cup minced candied ginger
For Frosting:
4 ounce cream cheese -- softened
1 and 1/2 cups powdered sugar
2 Tablespoons butter -- softened
1 teaspoon vanilla
For Garnish:
2 Tablespoons minced dried cranberries
Instructions
Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries. Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy. Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well. Fold in the cranberries, chocolate and ginger. Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
Preheat oven to 350 and lightly grease a 9x13 pan.
