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Categories:
milk chocolate vegetable oil water eggs almond maraschino cherries cherry juice cream cheese powdered sugar frozen whipped topping thawed Fisher Chefs Naturals
Viewed: 35 - Published at: 5 years agoIngredients
- 18 3/8 ounces Pillsbury Family Size Milk Chocolate Brownie Mix
- 2/3 cup Crisco Pure Vegetable Oil
- 1/4 cup water
- 2 Eggland's Best(R) eggs
- 1 teaspoon almond extract
- 10 ounces maraschino cherries
- 2 teaspoons cherry juice
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 8 ounces frozen whipped topping thawed
- 1/4 cup Fisher Chef's Naturals Natural Sliced Almonds toasted*
Method
- Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco(R) Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
- In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
- Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
- Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
- To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator. TIP *To toast almonds, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.
