Tuxedo Brownies

This is a Pampered Chef recipe that I have made every summer for several years; sometimes 2 or 3 times.  It's the most delicious dessert ever.

 
Tuxedo Brownies
1 pkg (21-oz) brownie mix  (I like Betty Crocker Fudge)
1/2 cup seedless (or not) raspberry jam
2 cups fresh raspberries, or frozen whole raspberries without syrup, thawed & drained
3 squares (1-oz each) white chocolate, melted and cooled slightly
2 (8-oz) packages cream cheese
1/2 cup powdered sugar
1/4 cup milk
1 (8-oz) container frozen whipped topping, thawed
Pre heat oven to 350 degrees.  Lightly spray bottom of 9x13" pan with vegetable oil spray.  Prepare & bake brownie mix according to package directions.  Cool completely. 
Spread jam onto brownie.  Arrange the raspberries evenly over jam. 
Microwave white chocolate on HIGH for 1 minute; stir.  Microwave  an additional 30 seconds or until chocolate is completely melted when stirred; cool slightly. 
Meanwhile, combine cream cheese and powdered sugar; mix well.  Gradually whisk in melted chocolate and milk.  Fold in whipped topping; spread carefully over raspberries.
Refrigerate 1 hour or until firm.    Store, covered, in the refrigerator.

Double-Chocolate Cream Roll

from Taste of Home's Light & Tasty Annual Recipes 2003 Cookbook.
Serves: 12

1 1/2 teaspoons shortening

5 eggs, separated

1 teaspoon vanilla extract

1 cup plus 2 teaspoons powdered sugar, divided

3 tablespoons baking cocoa

1/8 teaspoon salt

1 1/2 cups cold, milk

2 3-ounce packages instant white chocolate pudding mix

4 ounces cream cheese, softened*

3 tablespoons carmel ice cream topping, divided

1/2 cup chopped walnuts, divided

1 tablespoon hot fudge ice cream topping, warmed

Coat 15-in x 10-in x 1-in baking pan with nonstick cooking spray; line with parchment paper. Grease the paper with shortening; set aside.

CAKE - In a mixing bowl, beat egg yolks on high speed until thick and lemon-colored. Add vanilla. In another bowl, combine 1 cup powdered sugar, cocoa and salt; gradually add to egg yolks. In another mixing bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture. Spread into prepared pan. Bake at 350 degrees for 14-16 minutes or until cake springs back when light touched. Immediately invert the cake onto a kitchen towel dusted with remaining powdered sugar. Gently but quickly peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on wire rack.

FILLING - In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Add cream cheese and blend until smooth. Fold in whipped topping. Set aside 1 cuup. Unroll cake; spread remaining filling evenly over cake. Drizzle with caramel topping; sprinkle with 6 tablespoons walnuts. Roll up starting with long side. Spread reserved filling over cake roll. Drizzle with hot fudge sauce and caramel topping. Sprinkle with remaining walnuts. Cover and chill for 1 hour before serving. Refrigerate leftovers.

* Notes: The original recipe didn't call for cream cheese, but I 'knew' it would only improve the final product.
I made this dessert for my mother's birthday cake. It received untold compliments both on looks and taste. I am making it again this weekend for my daughter's visit.

*I made this recipe again a week later. It was quicker and easier on the 2nd trial. Everyone loved it so it will definitely go in my family favorite recipes. This is a great when you want something light, yet chocolatey.