Brownie Cake Delight

by Kathleen Morrison

Servings: 16 servings

INGREDIENTS

1 pkg. fudge reduced-fat brownie mix
1/3 cup strawberry all-fruit spread
2 cups reduced-fat nondairy whipped topping
1/4 tsp. almond extract
2 cups fresh strawberries, stemmed and halved
1/4 cup reduced-fat chocolate sauce

INSTRUCTIONS

1. Prepare brownies according to package directions and use an 11x7-inch pan. Cool completely in pan.

2. Blend fruit spread and 2 tablespoons of water in small bowl until smooth. Combine whipped topping and almond extract in a medium bowl. Stem the strawberries and halve them (tip to stem).

3. Cut brownie crosswise in half (two pieces 5-1/2 by 7-inches). Place half of brownie, flat-side down, on serving dish. Spread with fruit spread; top with 1 cup whipped topping. Spread rest of fruit spread onthe second piece's crusty side. Spread most of the whipping topping on top of that, avoid the edges. Carefully position the prepared brownie over whipped topping of first piece.

4. Arrange strawberry halves on the whipped topping. Drizzle chocolate sauce over that. Garnish with sprigs of mints (optional).

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Tagged: browniecake, cakes, desserts add tags

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