Almond Brownie Cherry Mousse Torte

Patsy Fowler


this is a good one

★★★★★ 2 votes
20 Min
20 Min
Convection Oven


1 box
philsbury family size milk chocolate brownie mix
1/2 c
crisco pure vegetable oil
1/4 c
1 tsp
almond extract
10 oz
maraschino cherries drained plus 2 teaspoons cherry juice reserved
8 oz
cream cheese softened
1 c
powdered sugar
8 oz
whipped topping, frozen thawed
1/4 c
fisher coffee naturals natural sliced almonds toasted


1Heat the oven to 350. Generously spray 2-8 inch round cake pans with crisco original nonstick cooking spray. Line bottoms of pans with cooking parchment paper and spray the paper with cooking spray.
2In a large bowl stir brownie mix, oil, water, eggs and almond extract 50 strokes with a spoon. Divide batter evenly between the pans.
3Bake for 20-25 minutes or until a toothpick inserted 2 inches from edge of the pans comes out clean. Cool in pans for 10 minutes. Carefully invert brownie layers from the pans onto cooling racks. Cool completely for 1 hour.
4Meanwhile finely chop cherries. In a large bowl beat the cream cheese, powdered sugar, cherries and 2 teaspoons cherry juice with electric mixer on medium speed until well blended. Fold in the whipped topping. Refrigerate while brownies cool.
5To assemble the torte place 1 brownie layer bottom side up on a serving plate. Spread half of the cherry mixture over the top of the brownie. Top with the remaining brownie top side up and spread or pipe the remaining cherry mixture on the top.
6Sprinkle the almonds all around the edge of the torte. Serve immediately or refrigerate until ready to serve. Store covered in the refrigerator.

About Almond Brownie Cherry Mousse Torte

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy