Caramel Brownie Cake
- Crisco Original No-Stick Cooking Spray
- 18 3/8 ounces Pillsbury Family Size Chocolate Fudge Brownie Mix
- 2/3 cup Crisco Pure Vegetable Oil
- 1/4 cup water
- 3 large eggs
- 3/4 cup Smucker's Caramel Flavored Topping divided
- 8 ounces frozen whipped topping extra creamy, thawed
- 1/2 cup chopped peanuts finely
- 15 maraschino cherries with stems, well drained
- PREPARE brownie mix according to package directions using oil, water and 3 eggs. Bake in prepared 13 x 9-inch baking pan according to to package directions. Cool 30 minutes.
- POKE holes, about 2-inches apart, in warm brownie with the handle of wooden spoon. Use 1/2 cup caramel topping to fill the holes, then spread remaining over top of brownies.
- FOLD 1/4 cup caramel topping into whipped topping. Spread evenly over brownie. Sprinkle with peanuts. Chill 30 minutes. Top each piece with a maraschino cherry just before serving.
spray, chocolate, vegetable oil, water, eggs, frozen whipped topping, peanuts, maraschino cherries
Taken from www.yummly.com/recipe/Caramel-Brownie-Cake-2663659 (may not work)