BROADWAY BROWNIE BARS RECIPE: HOW TO MAKE IT
I named these dessert bars for Broadway because they're a hit every time I serve them. I especially like to make them as a gift for anyone with a sweet tooth! —Anne Frederick, New Hartford, New York
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2-1/2 dozen.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. In a small bowl, combine the first 6 ingredients until smooth; set aside. , In a large saucepan over medium heat, melt butter and chocolate. Remove from the heat and let cool. Stir in eggs and vanilla. Add sugar, flour, baking powder and nuts, stirring until blended. , Spread batter in a 13x9-in. baking pan coated with cooking spray. Spread filling over batter. For topping, in small bowl, combine chocolate chips and nuts; sprinkle over filling. , Bake until almost set, about 28 minutes. Sprinkle with marshmallows; bake 2 minutes longer. , For frosting, in a large saucepan, heat butter, milk, cream cheese and chocolate until melted, stirring until smooth. Remove from heat; stir in confectioners' sugar and vanilla. Immediately drizzle over marshmallows. Chill well; cut into bars.
Nutrition Facts : Calories 271 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 108mg sodium, CarbohydrateContent 33g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
TURTLE BUNDT CAKE RECIPE - BETTYCROCKER.COM
The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception--a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.
Provided by Betty Crocker Kitchens
Total Time 2 hours 50 minutes
Prep Time 15 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
- When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.
Nutrition Facts : Calories 330 , CarbohydrateContent 41 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 26 g, TransFatContent 0 g
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