Rich Double Chocolate Cream Torte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Cakes, Desserts | 8 | Servings | |
INGREDIENTS
| 1 | Duncan Hines Brownie Mix | |
| with Walnuts | ||
| 3 | Eggs | |
| 1/3 | c | Water |
| 1/3 | c | Oil |
| 6 | oz | Semisweet chocolate chips |
| melted | ||
| 1/2 | c | Butter or margarine |
| softened | ||
| 1 | c | Whipping cream, divided |
| 2 | T | Sugar |
| 1 | T | Chocolate jimmies |
INSTRUCTIONS
Preheat oven to 350. Grease and flour 9" round pan. For brownie, combine mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Pour into pan. Bake at 350 for 35 to 40 minutes. Cool 30 minutes. Run knife around edge of pan. Invert onto serving platter. For chocolate butter cream, stir together melted chocolate, softened butter and 2 tbsp whipping cream. Spread over top of brownie. For whipped cream, beat remaining whipping cream and sugar with electric mixer on high speed for 1 to 3 minutes or until thick. Spread over chocolate butter cream. Sprinkle with chocolate jimmies. Refrigerate until ready to serve. Recipe by: Duncan Hines ad Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Feb 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 426
Calories From Fat: 345
Total Fat: 39.8g
Cholesterol: 141mg
Sodium: 42.2mg
Potassium: 51.8mg
Carbohydrates: 17.6g
Fiber: 1.3g
Sugar: 3.3g
Protein: 4g