Red Velvet Cheesecake Brownies
Swirls of jam in the white chocolate topping give these bites even more irresistible fruity flavor
Heat oven to 350°F. Line 13"x9" baking pan with enough foil to overhang sides by 2"; coat with cooking spray. Prepare brownie mix according to package directions with eggs, oil and ½ cup water. Stir in food coloring. Spread in pan. Bake until toothpick inserted in center comes out with moist crumbs clinging, 15-20 min. Cool.
In microwave-safe bowl, stir 3 Tbs. water into gelatin; let stand 5 min. On medium-high speed, beat cream and 2 Tbs. sugar until stiff. Transfer to medium bowl.
On medium, beat cream cheese and ½ cup sugar until smooth; beat in chocolate. Microwave gelatin until melted, about 15 sec.; stir in 1 cup cream cheese mixture. Stir into remaining cream cheese mixture; fold in whipped cream. Spread evenly in pan. Dollop with jam; swirl. Cover; chill until firm, 6 hrs.
Using foil, lift cake from pan. Using 2 1/2" heart-shaped cutter, cut out shapes (save scraps for another use), or cut into 24 squares. Transfer to serving platter.
Servings: 15 hearts or 24 squares. Active time: 1 hr., 15 min. Total time: 9 hrs.
Calories: 580 Protein: 6g Fat: 37g (15g sat.) Chol.: 100mg Carbs.: 61g Sodium: 220mg Fiber: 2g Sugar: 48g
Berry Mousse 'n' Macaron Cake
This stunner is guaranteed to please with layers of mix-easy cake, berry mousse and French macarons
Heat oven to 350°F. Coat 2 (9") round cake pans with cooking spray. On low speed, beat cake mix, 1 cup water, eggs and oil until blended, 30 sec.; on medium, beat 2 min. Divide evenly between pans. Bake until toothpick inserted into centers comes out clean, 23-28 min. Let cool 15 min. Transfer from pans to racks; let cool.
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