1 package (19.5-21 ounces) fudge brownie mix (plus ingredients to make cake-like brownies)
2 squares (1 ounce each) white chocolate for baking
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
1/4 cup cherry or seedless raspberry preserves
Chopped nuts or grated chocolate (optional)
1. Preheat oven to 325ºF. Spray Nonstick Cake Pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into pan, spreading evenly. Bake 38-40 minutes or until Cake Tester inserted in center comes out with some moist crumbs attached. Cool 20 minutes; invert onto Stackable Cooling Rack and remove pan. Cool completely.
2. Place white chocolate and milk in Small Batter Bowl. Microwave on HIGH 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary.
Cool slightly. In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Attach desired tip to Easy Accent(R) Decorator. Fill with 1/2 cup of the cream cheese mixture; set aside for garnish.
3. Spread preserves evenly over cake. Frost cake with remaining cream cheese mixture. Pipe a decorative border around edge of cake using decorator. Garnish with chopped nuts or grated chocolate, if desired. Refrigerate until ready to serve.
Yield: 12 servings
Nutrients per serving: Calories 370, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 75 mg, Carbohydrate 49 g, Protein 5 g, Sodium 230 mg, Fiber 1 g