Orange-Cappuccino Tart

(1)

0 reviews

Ingredients

1/4: cup orange cappuccino-flavored international instant coffee mix (from 10-oz container)

1/4: cup orange cappuccino-flavored international instant coffee mix (from 10-oz container)

1 Heat oven to 350°F. Wrap foil around outside bottom and side of ungreased 10-inch tart pan with removable bottom; spray pan with cooking spray.
2 In large bowl, mix brownie mix, 1/4 cup dry coffee mix, the orange peel, oil, water and eggs with spoon until well blended. Pour and spread batter evenly into pan.
3 Bake 30 to 38 minutes or until edge pulls away from side of pan. Cool completely in pan on cooling rack, about 1 hour.
4 In 1-quart saucepan, heat fudge topping over low heat, stirring constantly, until thoroughly heated. Stir in 1/4 cup dry coffee mix.
5 To serve, cut tart into wedges; place on individual dessert plates. Top each serving with 1/4 cup ice cream; drizzle each with 1 tablespoon warm topping mixture.

1 Heat oven to 350°F. Wrap foil around outside bottom and side of ungreased 10-inch tart pan with removable bottom; spray pan with cooking spray.
2 In large bowl, mix brownie mix, 1/4 cup dry coffee mix, the orange peel, oil, water and eggs with spoon until well blended. Pour and spread batter evenly into pan.
3 Bake 30 to 38 minutes or until edge pulls away from side of pan. Cool completely in pan on cooling rack, about 1 hour.
4 In 1-quart saucepan, heat fudge topping over low heat, stirring constantly, until thoroughly heated. Stir in 1/4 cup dry coffee mix.
5 To serve, cut tart into wedges; place on individual dessert plates. Top each serving with 1/4 cup ice cream; drizzle each with 1 tablespoon warm topping mixture.