Almond Brownie-Cherry Mousse Torte

(27)
  10 reviews
  • 25 min prep time
  • 1 hr 40 min total time
  • 10 ingredients
  • 10 servings

Ingredients

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Vegetable Oil
1/4
cup water
2
eggs
1
teaspoon pure almond extract
1
jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved
1
package (8 oz) cream cheese, softened
1
cup powdered sugar
1
container (8 oz) frozen whipped topping, thawed
1/4
cup sliced almonds, toasted*

Directions

  1. 1 Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
  2. 2 In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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