Miscellaneous

NSR: Happy Father’s Day

I made my hubby a yummy cake to celebrate father’s day.  Actually it is a new recipe that I found recently and wanted to share it.  It is super easy and a crowd pleaser!

Here is a great recent picture of my father-in-law, daughter, and hubby at the beach in Florida.

Here’s a piece of the cake and the recipe is below.  Please note that I omitted the maraschino cherries as both my hubby and daughter hate them!  Nonetheless, I hope you enjoy it as much as my family is!

Caramel Brownie Cake

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

Preparation 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.

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