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Caramel Brownie Cake

Caramel Brownie Cake
Recipe provided by Smucker's® Ice Cream Toppings
15 ServingsPrep: 15 min. Bake: 20 min. + chilling

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 1/4 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 3/4 cup Smucker's® Caramel Flavored Topping, divided
  • 1 (8 oz.) container extra creamy frozen whipped topping, thawed
  • 1/2 cup finely chopped peanuts
  • 15 maraschino cherries with stems, well drained

Directions

  • HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking
  • spray.
  • COMBINE brownie mix, water, oil and eggs in large bowl. Stir for 50
  • strokes. Spread in prepared pan. Bake 28 to 31 minutes. Cool 30
  • minutes.
  • POKE holes, about 2-inches apart, in warm brownie with the handle of
  • wooden spoon. Use 1/2 cup caramel topping to fill the holes, then
  • spread remaining over top of brownies.
  • FOLD 1/4 cup caramel topping into whipped topping. Spread evenly over
  • brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece
  • with a maraschino cherry just before serving. Yield: 15 servings.
© Taste of Home 2013