Almond Brownie-Cherry Mousse Torte

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Almond Brownie-Cherry Mousse Torte
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  1. 1 box Pillsbury® Family Size Milk Chocolate Brownie Mix
  2. 1/2 cup Crisco® Pure Vegetable Oil
  3. 1/4 cup water
  4. 2 EGGLAND’S BEST eggs
  5. 1 teaspoon almond extract
  6. 1 jar (10 oz) maraschino cherries, drained, 2 teaspoons cherry juice reserved
  7. 1 package (8 oz) cream cheese, softened
  8. 1 cup powdered sugar
  9. 1 container (8 oz) frozen whipped topping, thawed
  10. 1/4 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, toasted*
  1. Heat oven to 350°F. Generously spray 2 (8-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray.
  2. In large bowl, stir brownie mix, oil, water, eggs and almond extract 50 strokes with spoon. Divide batter evenly between pans.
  3. Bake 20 to 25 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool in pans 10 minutes. Carefully invert brownie layers from pans onto cooling racks. Cool completely, about 1 hour.
  4. Meanwhile, finely chop cherries. In large bowl, beat cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in whipped topping. Refrigerate while brownies cool.
  5. To assemble torte, place 1 brownie layer, bottom side up, on serving plate. Spread half of cherry mixture over top of brownie. Top with remaining brownie, top side up; spread or pipe remaining cherry mixture on top. Sprinkle almonds around edge of torte. Serve immediately, or refrigerate until ready to serve. Store covered in refrigerator.
  6. TIP *To toast almonds, spread in ungreased shallow pan; bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown. Remove from pan to plate to cool.
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