Fantasy Fudge Brownie Cake
1 package (19.5-21 ounces) fudge brownie mix (plus ingredients to
make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1/4 cup cherry or seedless raspberry preserves
Chopped nuts or grated chocolate (optional)
Preheat oven to 325°F. Spray Nonstick Cake Pan with nonstick cooking spray.
Prepare brownie mix according to package directions for cake-like brownies; pour
batter into pan, spreading evenly.
Bake 38-40 minutes or until Cake Tester
inserted in center comes out with some moist crumbs attached. Cool 20 minutes;
invert onto Stackable Cooling Rack and remove pan. Cool completely.
Place white chocolate and milk in Small Batter Bowl. Microwave on HIGH 1
minute; stir until chocolate is melted and mixture is smooth. Microwave an
additional 10-20 seconds if necessary. Cool slightly.
In Classic Batter Bowl,
combine cream cheese and powdered sugar; mix well. Gradually stir in white
chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip
to Easy Accent® Decorator. Fill with 1/2 cup of the cream cheese mixture; set
aside for garnish.
Spread preserves evenly over cake. Frost cake with remaining cream cheese
mixture. Pipe a decorative border around edge of cake using decorator. Garnish
with chopped nuts or grated chocolate, if desired. Refrigerate until ready to
Yield: 12 servings
Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 7 g,
Cholesterol 75 mg, Carbohydrate 49 g, Protein 5 g, Sodium 230 mg, Fiber 1 g