Tuesday, March 24, 2009

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Easy Brownie Shortcake Dessert

This chocolate brownie shortcake is topped with a sweet sour cream topping and fresh fruit.


  1. 1 (19.5 ounce) package brownie mix
  2. 1 (16 ounce) container BREAKSTONE'S or KNUDSEN Sour Cream, divided
  3. 1 cup thawed COOL WHIP Whipped Topping
  4. 1 tablespoon powdered sugar
  5. 1 teaspoon vanilla
  6. 3 cups cut-up mixed strawberries and peeled kiwi


  1. Preheat oven to 350 degrees F. Prepare brownie batter as directed on package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-inch round cake pan.
  2. Bake 45 min.; cool 10 min. Remove from pan to wire rack; cool completely.
  3. Mix remaining sour cream, whipped topping, sugar and vanilla. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit. Store in refrigerator.
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