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Name: Tuxedo Brownie Torte
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: BROWNIE:; 1 21.5 oz pkg. pilisbury fudge brownie mx; 1/2 cup water; 1/2 cup oil; 1 egg; FILLING:; 1 10 oz. pkg. frozen raspberries in syrup thawed; 1 tbsp sugar; 1 tbsp cornstarch; 1 cup fresh raspberries; TOPPING:; 1 8 oz. pkg. cream cheese softened; 1/3 cup powdered sugar; 2 tbsp white creme de cocoa if desired; 1 cup vanilla milk chips melted; 1 cup whipping cream whipped; GARNISH:; 1 tbsp grated semi-sweet chocolate; 3 whole fresh raspberries; 3 mint leaves if desired

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INGREDIENTS

BROWNIE:
1 21.5 oz pkg. pilisbury fudge brownie mx
1/2 cup water
1/2 cup oil
1 egg
FILLING:
1 10 oz. pkg. frozen raspberries in syrup ; thawed
1 tbsp sugar
1 tbsp cornstarch
1 cup fresh raspberries
TOPPING:
1 8 oz. pkg. cream cheese ; softened
1/3 cup powdered sugar
2 tbsp white creme de cocoa ; if desired
1 cup vanilla milk chips ; melted
1 cup whipping cream ; whipped
GARNISH:
1 tbsp grated semi-sweet chocolate
3 whole fresh raspberries
3 mint leaves ; if desired

Servings

INSTRUCTIONS

Heat oven to 350. Grease bottom and sides of 9" springform pan. In bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spred batter in greased pan.

Bake at 350 for 38-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.

Place thawed raspberries in syrp in blender or food processor with metal blade. Cover; blend or process until pureed. Strain to remove seeds. In 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" of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture; refrigerate.

In medium bowl, combine cream cheese, powdered sugar and creme de cocoa; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover, refrigerate 45 minutes.

Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1" border around outside edge of torte. Garnish center with 3 whoe raspberries and 3 mint leaves. Store in refrigerator.

NOTES

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Tuxedo Brownie Torte

BROWNIE:
1 21.5 oz pkg. pilisbury fudge brownie mx
1/2 cup water
1/2 cup oil
1 egg
 FILLING:
1 10 oz. pkg. frozen raspberries in syrup thawed
1 tbsp sugar
1 tbsp cornstarch
1 cup fresh raspberries
 TOPPING:
1 8 oz. pkg. cream cheese softened
1/3 cup powdered sugar
2 tbsp white creme de cocoa if desired
1 cup vanilla milk chips melted
1 cup whipping cream whipped
 GARNISH:
1 tbsp grated semi-sweet chocolate
3 whole fresh raspberries
3 mint leaves if desired

Heat oven to 350. Grease bottom and sides of 9" springform pan. In bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spred batter in greased pan.
Bake at 350 for 38-45 minutes or until center is set. Cool 30 minutes. Run knife around sides of pan to loosen; remove sides of pan. Cool completely.
Place thawed raspberries in syrp in blender or food processor with metal blade. Cover; blend or process until pureed. Strain to remove seeds. In 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" of edges. Arrange 1 cup fresh raspberries evenly over raspberry mixture; refrigerate.
In medium bowl, combine cream cheese, powdered sugar and creme de cocoa; beat until smooth. Add melted vanilla chips; beat until smooth. Fold in whipped cream. Cover, refrigerate 45 minutes.
Stir topping mixture until smooth. Spread 1 1/2 cups of the topping over raspberries. Pipe or spoon on remaining topping. Refrigerate at least 1 hour or until firm. Sprinkle grated chocolate in 1" border around outside edge of torte. Garnish center with 3 whoe raspberries and 3 mint leaves. Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (1211g)
Recipe Makes: 1 Servings

Calories: 4214
Calories from Fat: 4102 (97%)

Amt Per Serving		% DV

	Total Fat 455.7g	608 %
	Saturated Fat 69.9g	349 %
	Monounsaturated Fat 125.7g
	Polyunsanturated Fat 237.9g
Cholesterol 82.2mg		25 %
Sodium 3644.9mg		126 %
Potassium 1132.1mg		30 %
Total Carbohydrate 43g		13 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 28.7g
Protein 9g		13 %
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.

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Calories per serving: 4214

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