Chocolate Coffee Swirls

coffee

1 package(s)

cream cheese, softened

1/4 cup(s)

butter flavored shortening  or margarine

1/2 cup(s)

sugar

1

egg

2 tablespoon(s)

flour

1 tablespoon(s)

instant coffee

1-1/3 cup(s)

flour

1 teaspoon(s)

baking powder

1/2 teaspoon(s)

salt

1 cup(s)

butter flavored shortening  or margarine

1 cup(s)

cocoa

2 cup(s)

sugar

1

egg

1 cup(s)

chopped walnuts

2 cup(s)

icing sugar

2 tablespoon(s)

cocoa

1/4 cup(s)

light cream

2 tablespoon(s)

butter flavored shortening  or margarine

FILLING: Beat all ingredients together with electric mixer until smooth. Set aside. BROWNIE: Preheat oven to 350F. Grease 13" x 9" cake pan. Combine flour, baking powder, and salt. Melt shortening in large saucepan. Remove from heat. Stir in cocoa and sugar. Beat in eggs one at a time. Add dry ingredients and nuts, mixing until smooth. Spread half of batter evenly in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble. Bang pan on counter to level top. Bake for 30-35 minutes. Cool slightly.
GLAZE: Sift icing sugar and cocoa together into small saucepan. Add cream and shortening. Cook on medium heat just until mixture bubbles around edges. Remove from heat; beat with a spoon until mixture starts to thicken slightly and is of spreading consistency, about three minutes. Spread quickly over brownies. Let icing set before cutting HINT: icing hardens as it cools.
 

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