Caramel Brownie Cake

• Vegetarian

• Produce

  • 1/2 cup Peanuts

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 19 1/2 1 oz box chocolate fudge brownie mix
  • 1 jar Caramel topping
  • 1 1 oz tub Topping, frozen whipped

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Desserts

  • 1 Maraschino cherries with

• Liquids

  • 1/4 cup Water

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350°F.
• Spray a 9 x 13-inch baking pan with non-stick cooking spray.
• Combine brownie mix, water, oil and eggs in large bowl.
• (Basically, you are making the brownies according to the directions on the back of the box for cake-like brownies).
• Spread batter into baking dish.
• Bake 28 to 30 minutes.
• When brownie cake comes out of the oven (while still warm), poke holes, about 2-inches apart, in warm brownie with the handle of a wooden spoon.
• Set aside 1/4 cup of the caramel topping.
• Pour the rest of the caramel topping over the warm cake.
• Making sure to get it into the holes as best you can.
• Use a spoon if you need help spreading it out.
• Pop brownie cake into the fridge and allow it to finish cooling completely.
• When ready add 1/4 cup reserved caramel topping into whipped topping.
• Stir well.
• Put all of caramel whipped topping onto the brownie cake.
• Spread evenly.
• Sprinkle with peanuts.
• Top each piece with a maraschino cherry just before serving.

Nutrition