Rich double chocolate cream torte

8 Servings

Ingredients

Quantity Ingredient
1 pack Duncan Hines Brownie Mix with Walnuts
3 Eggs
⅓ cup Water
⅓ cup Oil
6 ounces Semisweet chocolate chips; melted
½ cup Butter or margarine; softened
1 cup Whipping cream; divided
2 tablespoons Sugar
1 tablespoon Chocolate jimmies

Directions

BROWNIE

CHOCOLATE BUTTER CREAM

WHIPPED CREAM

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@...> on Feb 07, 1998

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