1 (19.5-21 ounce) box fudge brownie mix (plus ingredients to make cake-like brownies)
2 (1 ounce) squares white chocolate for baking
2 tablespoons milk
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 cup thawed, frozen whipped topping
1/4 cup cherry or seedless raspberry preserves
Chopped nuts or grated chocolate (optional)
Heat oven to 325 degrees F. Spray nonstick cake pan with nonstick cooking
Prepare brownie mix according to package directions for cake-like brownies;
pour batter into pan, spreading evenly.
Bake for 38-40 minutes or until wooden pick inserted in center comes out
with some moist crumbs attached.
Cool for 20 minutes; invert onto cooling rack and remove pan. Cool completely.
Place white chocolate and milk in small bowl. Microwave on HIGH 1 minute;
stir until chocolate is melted and mixture is smooth. Microwave an additional
10-20 seconds if necessary. Cool slightly.
In large bowl, combine cream cheese and confectioners' sugar; mix well.
Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped
topping. Attach desired tip to decorating tube. Fill with 1/2 cup of the cream
cheese mixture; set aside for garnish.
Spread preserves evenly over cake. Frost cake with remaining cream cheese
mixture. Pipe a decorative border around edge of cake using decorator. Garnish
with chopped nuts or grated chocolate, if desired.
Refrigerate until ready to serve.
Yield: 12 servings
Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 7 g, Cholesterol
75 mg, Carbohydrate 49 g, Protein 5 g, Sodium 230 mg, Fiber 1 g