STRAWBERRY BROWNIE TORTE RECIPE
Provided by á-1481
Number Of Ingredients 6
Steps:
- 1.) Grease two 9-inch round layer cake pans. Line with wax paper, extending up sides of pans; grease wax paper. 2.) Prepare brownie mix as package directs for cake-like brownies; Pour into prepared pans. Bake at 350º for 20 mins or until top springs back when touched. Let cool. 3.) In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 mins. Fold in whipped topping. 4.) Place one brownie layer on serving plate. Top with half each the pudding mixture and strawberries. Repeat, refrigerate leftovers.
BROWNIE TORTE
This torte is delicious and very rich with a brownie-like texture studded with walnuts and topped with a chocolate glaze.
Provided by WILDFLOWER12
Categories Desserts Cakes Torte Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Butter and flour a 9 inch round cake pan.
- In a pan over low heat, melt 1/2 cup butter and 1/2 cup light corn syrup.
- Stir in 1 cup chocolate chips until melted.
- Remove from heat and add sugar and eggs, and stir until blended.
- Stir in 1 teaspoon vanilla , flour, and nuts.
- Pour into pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until center springs back when touched.
- Cool in pan 10 minutes. Then place on a cooling rack.
- To Make Glaze: Combine chocolate chips, 2 tablespoons butter or margarine and corn syrup in pan. Stir over low heat till chocolate chips are melted. Remove from heat. Stir in vanilla.
- Frost tops and sides of torte. Chill until set. Garnish with sliced strawberries.
Nutrition Facts : Calories 391 calories, Carbohydrate 44.8 g, Cholesterol 71.9 mg, Fat 23.7 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 98.2 mg, Sugar 25.6 g
STRAWBERRY BROWNIE TORTE
This is an impressive dessert that I found in a Pillsbury cookbook. Make at least 4 hours before serving - needs to chill.
Provided by Chris from Kansas
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Line two 8 or 9 inch round cake pans with foil; grease. In large bowl, combine all brownie ingredients; beat 50 strokes by hand. Divide batter evenly between lined, greased pans. Bake at 350 for 26-31 minutes. Cool. Freeze 1 hour or until firm.
- In small bowl, beat cream cheese until smooth and creamy. Gradually beat in milk. Beat in pudding mix. Refrigerate 5 minutes.
- To assemble torte, remove brownie layers from pans; remove foil. Place one layer on serving plate; top with half of the filling and 2 cups of the berries. Place remaining layer, top side up, on strawberries. Top with remaining filling and strawberries.
- Drizzle with chocolate syrup, if desired.
- Chill several hours in refrigerator before serving. Store any remaining dessert in refrigerator.
Nutrition Facts : Calories 443.4, Fat 25.1, SaturatedFat 7.5, Cholesterol 42.7, Sodium 348.2, Carbohydrate 53.2, Fiber 1.2, Sugar 10.3, Protein 5.4
CHOCOLATE STRAWBERRY TORTE
The gorgeous torte combines two great ingredients-chocolate and strawberries. -Paula Magnus, Republic, Washington
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 28-33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly., Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 461 calories, Fat 19g fat (12g saturated fat), Cholesterol 86mg cholesterol, Sodium 297mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.
IMPRESSIVE STRAWBERRY BROWNIE TORTE
A very pretty dessert to serve that is pretty easy to make. Adopted from a clip out that showcased Borden's milk.
Provided by HokiesMom
Categories Dessert
Time 45m
Yield 1 torte, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Grease or spray two 9-inch round cake pans and the line with parchment paper, extending paper up the sides of pans, then grease or spray paper.
- Prepare brownie mix by adding 2 tbls water, canola oil, and the 2 eggs - mixing evenly. Divide the batter evenly between the two prepared pans.
- Bake at 350F for 20 minutes or until top springs back when touched.
- Cool completely.
- In a large bowl, mix sweetened condensed milk and water.
- Beat in the pudding mix.
- Chill for 5 minutes.
- Fold in whipped topping.
- Place one brownie layer on a serving plate and top with half each of the pudding mixture and strawberries then repeat with the 2nd layer.
- Optional: drizzle top of cake with the melted chocolate to decorate a bit.
- Refrigerate any leftovers.
Nutrition Facts : Calories 793.2, Fat 39, SaturatedFat 10.4, Cholesterol 92.5, Sodium 458.9, Carbohydrate 107.5, Fiber 1.4, Sugar 37.8, Protein 10.4
BROWNIE TORTE
My mother-in-law first shared this recipe, and now it's often requested for birthdays and other special occasions. I like to serve it at Christmastime on an antique platter surrounded by ornaments for decoration. -Candace McClure, Brookville, Indiana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 15x10x1-in. baking pan with parchment., In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. In another bowl, mix flour, baking powder and salt; gradually add to chocolate mixture, mixing well. Fold in walnuts., Transfer to prepared pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes (do not overbake). Cool 10 minutes. Invert onto a flat surface dusted with confectioners' sugar. Gently peel off paper. Cool completely., In a bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Fold in chocolate chips. Trim cake edges; cut crosswise into fourths. Place 1 layer on a serving plate; top with 3/4 cup frosting. Repeat twice. Top with remaining layer. Frost top, sides and ends of cake. If desired, sprinkle with additional chocolate chips. Store in the refrigerator.
Nutrition Facts : Calories 586 calories, Fat 38g fat (22g saturated fat), Cholesterol 134mg cholesterol, Sodium 258mg sodium, Carbohydrate 60g carbohydrate (45g sugars, Fiber 2g fiber), Protein 7g protein.
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