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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 16 |
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Yum!!!! This sounds soooo good!! From Pillsbury Bake-Off 1992. Enjoy! Ingredients:
1 (19 1/2 ounce) package fudge brownie mix |
1/2 cup oil |
1/4 cup water |
2 eggs |
1 (10 ounce) package frozen raspberries in light syrup, thawed |
1 tablespoon sugar |
1 tablespoon cornstarch |
1 cup fresh raspberries or 1 cup frozen raspberries, without syrup, thawed, drained on paper towel, serving 3 for garnish |
1 (8 ounce) package cream cheese, softened |
1/3 cup powdered sugar |
2 tablespoons white creme de cacao, if desired |
1 cup white vanilla chip, melted |
1 cup whipping cream, whipped |
1 tablespoon grated semisweet chocolate |
3 whole fresh raspberries, if desired or |
3 whole frozen raspberries, if desired |
3 mint leaves, if desired |
Directions:
1. Heat oven to 350. Grease bottom and sides of 9 or 10 inch springform pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread batter in greased pan.
2. Bake at 350 for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
3. Place thawed raspberries in syrup in blender container or food processor bowl with metal blade. Cover; blend or process until pureed. Stain to remove seeds. In small saucepan, combine sugar and cornstarch. Gradually add raspberry puree; mix well. Bring to a boil; cook until mixture is clear, stirring constantly. Cool 5 minutes. Spread over brownie layer to within 1/2 inch of edges. Arrange 1 cup of fresh raspberries evenly over raspberry mixture; refrigerate.
4. In medium bowl, combine cream cheese, powdered sugar and creme de cacao; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes.
5. Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping.
6. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1 inch border around outside edge of torte. Garnish center with 3 whole raspberries and 3 mint leaves. Store in refrigerator.
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