Chocolate coffee swirls
36
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream Cheese, Softened |
| ¼ | cup | Butter Flavored Shortening |
| Or Margarine | ||
| ½ | cup | Sugar |
| 2 | Eggs | |
| 2 | tablespoons | Flour |
| 1 | tablespoon | Instant Coffee |
| 1⅓ | cup | Flour |
| 1 | teaspoon | Baking Powder |
| ½ | teaspoon | Salt |
| 1 | cup | Butter Flavored Shortening |
| Or Margarine | ||
| 1 | cup | Cocoa |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 1 | cup | Chopped Walnuts |
| 2 | cups | Icing Sugar |
| 2 | tablespoons | Cocoa |
| ¼ | cup | Light Cream |
| 2 | tablespoons | Butter Flavored Shortening |
| Or Margarine | ||
Directions
FILLING
BROWNIE
GLAZE
FILLING: Beat all ingrediants together with electric mixer until smooth.
Set aside. BROWNIE: Preheat oven to 350øF. Grease 13" x 9" cake pan.
Combine flour, baking powder, & salt. Melt shortening in large saucepan.
Remove from heat. Stir in cocoa & sugar. Beat in eggs one at a time. Add dry ingrediants & nuts, mixing until smooth. Spread half of batter evenly in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble. Bang pan on counter to level top. Bake for 30-35 minutes. Cool slightly. GLAZE: Sift icing sugar & cocoa together into small saucepan. Add cream & shortening. Cook on medium heat just until mixture bubbles around edges.
Remove from heat; beat with a spoon until mixture starts to thicken slightly & is of spreading consistency, about three minutes. Spread quickly over brownies. Let icing set before cutting HINT: icing hardens as it cools.