Tuxedo Brownie Torte

Submitted by Courtly

"Yum!!!! This sounds soooo good!! From Pillsbury Bake-Off 1992. Enjoy!"

 

• Ready In: 1hr 40mins
• Ingredients: 17
• Serves: 16

ingredients

• Brownie

• 552.81 g package fudge brownie mix
• 118.29 ml oil
• 59.14 ml water
• 2 eggs

• Filling

• 283.49 g package frozen raspberries in light syrup, thawed
• 14.79 ml sugar
• 14.79 ml cornstarch
• 236.59 ml fresh raspberries or 236.59 ml frozen raspberries, without syrup, thawed, drained on paper towel, serving 3 for garnish

• Topping

• 226.79 g package cream cheese, softened
• 78.78 ml powdered sugar
• 29.58 ml white Creme de Cacao, if desired
• 236.59 ml white vanilla chip, melted
• 236.59 ml whipping cream, whipped

• Garnish

• 14.79 ml 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.