Cranberry Brownie Torte
"Canned cranberry sauce adds a festive finishing touch to this 5 star dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible."
Ingredients
| 1 | each |
brownie mix
fudge, 1 package, large enough for 13-inch x 9-inch pan size |
* |
| 2 | large |
eggs
|
|
| ½ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| ½ | cup |
pecans
chopped |
|
| Filling: | |||
| 8 | ounces |
cream cheese
1 package, softened |
|
| ½ | cup |
cranberry juice
|
|
| 2 | tablespoons |
sugar
|
|
| 12 | ounces |
whipped cream
frozen cool, thawed, 1 carton |
|
| Topping: | |||
| 14 | ounces |
cranberry sauce
whole berry, 1 can |
|
| 1 | x |
pecans
halves, optional |
* |
Directions
Preheat oven to 350°F. Grease a 10 inch Springform pan.
In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans.
Transfer to prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with moist crumbs.
Cool completely on a wire rack.
For filling:
In a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup Cool Whip for garnish.
Fold remaining topping into cream cheese mixture.
Carefully spread over brownie.
Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired (see photo).
Cover and refrigerate for at least 2 hours before serving.
Refrigerate leftovers.
Nutrition Facts: 1 serving (1 piece) equals 533 calories, 30 g fat (12 g saturated fat), 57 mg cholesterol, 256 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.
Nutrition Facts
Serving Size 106g (3.7 oz)
