Pillsbury Caramel Brownie Cake - http://tiny.cc/tfnnfw
Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
Combine brownie mix, water, oil and eggs in large bowl. Stir for 50 strokes. Spread in prepared pan.
Bake 28 to 31 minutes. Cool 30 minutes.
Poke holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
Fold 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts.
Chill 30 minutes. Top each piece with a maraschino cherry just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (158g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 605 | ||
Calories from Fat: 204 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.6g | 30 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 212.4mg | 65 % | |
Sodium 271.4mg | 9 % | |
Potassium 132.3mg | 3 % | |
Total Carbohydrate 65.7g | 19 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 62.4g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 605
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