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Chocolate Cheesecake Brownie Cake




Source of Recipe


Internet


List of Ingredients




Cake
vegetable spray
1 box (15.5 oz) cheesecake swirl
1 cup self-rising flour
3/4 cup water
1/3 cup oil
2 eggs, beaten
1/3 cup french vanilla cool whip

Filling

cheesecake filling mix
2 tablespoons water
1 egg, beaten
1 small jar maraschino cherries
Glaze
1 cup powdered sugar
1/4 teaspoon vanilla
5 teaspoons milk


Recipe



Cake

Heat oven to 350°F.

Lightly spray a 10" teflon-coated bundt pan with vegetable spray. Set aside.

Combine brownie mix, flour, water, oil and eggs in a large bowl.

Using a mixer, beat until mixed well.

Gently fold in cool whip; be careful not to over mix. Set aside.

Filling

Combine filling mix, water end eggs in a small bowl; mix until smooth. Set aside.

In bundt pan, place cherries evenly around bottom of pan.

Pour filling mixture over cherries.

Pour brownie cake mix over cheesecake filling.

Bake for 30 minutes or until toothpick comes out clean.

Let cake set for 5 minutes, making sure cake has loosened from pan.

Turn pan over, and remove cake to plate.

Cool cake completely.

Glaze
Combine powdered sugar, vanilla, and milk; mix until smooth.

To make thinner glaze, add milk 1 teaspoon at a time until desired consistency.

Drizzle glaze over top of brownie cake.

Serves: 8 to 10