Tuxedo Brownie Torte
1 package Pillsbury Fudge Brownie Mix
1/2 cup oil
1 egg
1 10 oz package frozen raspberries in syrup — thawed
1 tablespoon sugar
1 tablespoon cornstarch
1 cup fresh raspberries
1 8 oz cream cheese — softened
1/3 cup powder sugar
1 cup vanilla milk chips — melted
1 cup whipped cream
Mix and cook brownie in 9″ springform pan for 38-45 minutes at 350ºF (until center is set). Cool for 30 minutes, then remove pan sides and cool totally.
Place thawed raspberries with syrup in blender, and puree. Strain to remove seeds. In saucepan, mix sugar and cornstarch; add puree and mix. Bring to a boil, and cook until mixture is clear, stirring constantly. Cool for 5 minutes. Spread over brownie to within 1/2″ of edge.
Arrange 1 c. fruit over top and refrigerate. In bowl, beat cheese and sugar until smooth. Add melted chips and beat smooth. Fold in whipped cream.
Cover and refrigerate for 45 minutes. Stir topping until smooth, then spread over brownie. Refrigerate until firm.
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