Friday, June 24, 2011

ORANGE BROWNIE TORTE

This lovely and delicious torte is different in that it starts with a boxed brownie mix.

1 box (21-oz) family-style brownie mix
1 large orange
3 large eggs
1/2 cup canola oil

Preheat oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray and set aside.

Remove zest from orange using a zester or fine grater. (Avoid getting the white pithy part!) You should get about 2 1/2 teaspoons of zest.

Juice the orange for about 1/3 cup of juice.

In a large bowl, blend the brownie mix, eggs, 2 teaspoons of the orange zest, orange juice and canola oil until well combined; about a minute. Divide evenly between the two prepared baking pans. Bake at 350 degrees for about 25 minutes or until a wooden toothpick inserted at the edge of the pan comes out clean. Cool in the pans on wire racks for 5 minutes. Invert pans on wire racks to remove layers; cool completely.

FROSTING:
1 1/2 cups cold milk
1 envelope whipped topping mix (1.3-oz)
1 package (3.4-oz) instant vanilla pudding mix
Orange food coloring, optional
1 can (15-oz) mandarin oranges in light syrup, drained & patted dry

In a medium bowl, beat the milk, whipped topping mix, and pudding mix on low speed of electric blender until blended. Increase speed to high and beat 4 minutes or until soft peaks form. Stir in a drop of orange food coloring, if desired, and the rest of the orange zest.

Place one layer on serving platter. Spread with 3/4 cup of the frosting. Arrange 3/4 cup of the oranges over the frosting; top with the second brownie layer. Frost the top and sides of torte with the remaining frosting. Decorate the top with the remaining oranges.

Refrigerate at least 1 hour before serving.

Yield: 16 servings
Per serving: Approximately 301 calories, 13 g (3 g sat)fat, 42 g carbs, 1 g fiber, 3 g protein, 371 mg sodium 47 mg cholesterol

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