I was wondering if anyone out there has this recipe. It was in the little magazine either Betty Crocker or Pilsbury had out. They are in the magazie racks at the stores at the check out counters. It was one from a few months ago. It was for a raspberry cream cheese brownie. It was layered with brownie, cream cheese filling of some sort and rapsberry pie filling on top.
I bought the magazine and have now misplaced it. If anyone bought it, I would appreciate the recipe. We made them for a family party and everyone loved them. We have a potluck this weekend and they are being requested.lol
I even tried there websites and cant find it.
thanks
Mara
PS if you have the recipe and havent tried it. You really should. They are sinnful. However I advise Taking them to a party , otherwise you'll probably eat the whole pan. lol I hope someone has the recipe!!
I just did a search on-line....is this it: http://teblackstone.tripod.com/raspberry.html
Hope this is it...from Betty Crocker Super Moist Cakes (late spring 2007)
Chocolate-Raspberry Cheesecake Bars
for crust:
1 box Betty Crocker Super Moist devil's food cake mix
1/2 cup butter or margarine, softened
2 tablespoons milk
1 egg
1 cup raspberry pie filling (from 21-oz can)
for filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 tablespoon all-purpose flour
for garnish:
1/4 cup semi sweet chocolate chips
2 teaspoons shortening
48 fresh raspberries
Heat oven to 350 degrees. In a large bowl, mix cake mix, butter, milk and 1 egg with spoon until dry ingredients are moistened. Spread in bottom of an ungreased 15x10x1-inch pan. Spread raspberry pie filling over the crust.
In large bowl, beat cream cheese, sour cream, sugar and vanilla with electric mixer on medium speed until smooth and creamy. Add 2 eggs, one at a time, beating after each until mixed. On low speed, beat in flour. Pour over pie filling.
Bake 30 to 38 minutes or until cheesecake filling is set. Cool completely, about 1 hour.
In microwavable food storage bag, place chocolate chips and shortening; seal bag. Microwave on high 15 seconds; squeeze bag. Microwave 15 seconds longer or until melted; squeeze bag until chocolate is smooth. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bars. For bars, cut into 8 rows by 6 rows. Refrigerate 30 minutes before serving. Top each bar with fresh raspberry just before serving. Store in refrigerator.
You're very welcome!!! Those little books have a bad habit of jumping into my cart. I don't know how it happens...I think they are spring loaded!! At last count I think I had around 62 of the little buggers!!
Happy baking!
I have that problem too. I will have to remember the "spring loaded" when my husband ask if we really needed to buy it. They are addicting.
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