Description:

A Starbuck's clone

Source:

Diane Hamilton

Serves/Makes:16

Ingredients

• Cake:
• 1-1/2 cups (350 ml) butter, room temperature
• 1-7/8 cups (450 ml) light brown sugar, packed
• 4 eggs
• 2-1/4 tsp (10 ml) vanilla
• 1-1/2 tsp (7 ml) ginger
• 1/3 tsp (2 ml) salt
• 2-1/4 cups (525 ml) flour
• 1 cup (225 ml) dried sweetened cranberries, chopped (Craisins)
• 9 oz (252 grm). premium white chocolate, cut into chunks
• Frosting:
• 8 oz (224 grm). cream cheese, room temperature
• 4-1/2 cups (1050 ml) powdered sugar
• juice of one lemon, about 6 tsp
• 3/4 tsp (4 ml) vanilla
• 1/3 cup (90 ml) dried sweetened cranberries, chopped
• Drizzled icing:
• 3/4 cup (175 ml) powdered sugar
• 1-1/2 tbsp (20 ml) half and half cream
• 3 tsp (15 ml) butter, room temperature
• 1/4 cup (60 ml) white chocolate chips, melted

Preparation

• Preheat oven to 350 degrees (175 C.).
• Beat softened butter and brown sugar until smooth.
• Add eggs and spices and beat well.
• Gradually mix in flour until smooth.
• Stir in cranberries and chocolate chunks by hand.
• Pour into non-stick or well-greased 12x17 inch jelly-roll pan.
• Spread evenly & bake for 35-40 minutes, until light brown on edges.
• Cool completely before frosting.
• For frosting, beat softened cream cheese, powdered sugar, lemon juice and vanilla until very smooth.
• After cake has completely cooled, spread on top of cake and sprinkle 1/3 cup (90 ml) dried chopped cranberries over the frosting.
• Whisk together icing ingredients & drizzle over cranberries, using a pastry bag with a very small tip or zip-lock bag with a very small snipped opening. Use a sweeping motion for the drizzle.
• Slice into approximately 2 by 4 inch rectangles, then slice each rectangle in half cross-wise to make triange shapes. Allow the cake to sit for several hours before serving.

Comments

Because the frosting & icing set up quickly, it is easier to cut the slices just after you frost the cake, then let it set up.