Tuxedo Brownie Torte
By: Angie Evans
Tuxedo Brownie Torte
Brownie:
1 (19.5 oz) package fudge brownie mix
½ c oil
¼ c water
2 eggs
Preheat oven to 350. Grease bottom and sides of a 9 or 10 in spring form pan. In large bowl combine brownie ingredients, mixing until combined. Spread batter into prepared pan and bake for 40-45 minutes or until center is set. Cool 30 minutes. Run knife around sides to loosen, remove sides of pan and finish cooling.
Filling:
1 (10oz.) package frozen raspberries in light syrup, thawed
1 TBS sugar
1 TBS cornstarch
Place thawed raspberries in blender or food processor. Blend or process until pureed. Strain to remove seeds (if desired). In a small saucepan combine sugar, cornstarch and raspberry puree. Bring mixture to a boil and cook until clear – stirring constantly. Cool 5 minutes and spread over brownie layer to within ½ inch of edges.
Topping:
1 (8oz.) package cream cheese, softened
1/3 c powdered sugar
2 tsp vanilla
1 c white vanilla chips – melted
1 c whipped whipping cream or cool whip
In medium bowl combine cream cheese, powdered sugar, vanilla and beat until smooth. Add melted vanilla chips, beat until smooth. Fold in whipped cream. Cover; refrigerate 45 minutes. After chilled, spread 1 ½ c of topping over raspberry layer. Pipe or spoon remaining mixture on topping. Refrigerate at least 1 hour or until firm.
Garnish:
1 TBS grated semisweet chocolate
3 fresh or frozen whole raspberries (if desired)
3 mint leaves (if desired)
Sprinkle grated chocolate over top of torte. Garnish center with raspberries and mint leaves. Store in refrigerator.