Yield: 16 Servings
Measure | Ingredient |
---|---|
\N \N | BASE |
1 pack | Brownie mix, Pillsbury Trad. Fudge; 1 lb. 5.5 oz. |
½ cup | Miniature chocolate chips |
½ cup | Water |
½ cup | Oil |
1 \N | Egg |
\N \N | TOPPING |
2 tablespoons | Water |
1 tablespoon | Unflavored gelatin; 1-1/2 packets |
16 ounces | Frozen strawberries, whole; thawed |
1½ cup | Whipping cream |
½ cup | Confectioner's sugar |
\N \N | GARNISH |
½ cup | Whipping cream; whipped |
Heat oven to 350 degrees. Grease bottom only of 10-inch springform pan. In large bowl, combine all base ingredients. Beat 50 strokes with spoon.
Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool 1-½ hours or until completely cooled. Meanwhile, place 2 tablespoons water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender container, process strawberries until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate 1-½ hours or until mixture is slightly thickened. In large bowl, beat 1-½ cups whipping cream and confectioner's sugar until stiff peaks form.
Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Just before serving, garnish torte with whipped cream.
Store in refrigerator.
Contributor: Pillsbury Christmas Baking Nov. /97 Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 10, 1998