Chocolate coffee swirls

Yield: 36

Measure Ingredient
1 pack Cream Cheese, Softened
¼ cup Butter Flavored Shortening
\N \N Or Margarine
½ cup Sugar
2 \N Eggs
2 tablespoons Flour
1 tablespoon Instant Coffee
1⅓ cup Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1 cup Butter Flavored Shortening
\N \N Or Margarine
1 cup Cocoa
2 cups Sugar
4 \N Eggs
1 cup Chopped Walnuts
2 cups Icing Sugar
2 tablespoons Cocoa
¼ cup Light Cream
2 tablespoons Butter Flavored Shortening
\N \N Or Margarine

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.

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