Raspberry Nutella Brownie Cake

By srumbel

Layers of brownie, fudge frosting, Nutella mousse, and fresh berries make this awesome cake a fun dessert to serve after any meal.
from insidebrucrewlife.com

Ingredients

• 1 - 8 x8 Pillsbury brownie mix
• 1 can Pillsbury chocolate fudge frosting
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup Nutella spread
• 1 Tablespoon cocoa powder
• 2 cups Cool Whip
• fresh raspberries
• powdered sugar

Preparation

Step 1

Mix the brownies according to the package directions. Spread in a parchment paper lined 9-inch springform pan. Bake at 350 degrees for 27-28 minutes. Remove and place on a wire rack until completely cool.
Run a knife around the edge of the brownie to loosen it from the pan. Undo the metal ring and remove the brownie. Slide it off the parchment paper back onto the bottom of the pan. Place the metal ring back on the pan.
Remove the metal liner in the frosting. Microwave for 30 seconds. Stir until pourable. Spread 1 cup frosting on top of the cooled brownie. Place in the freezer while you make the mousse.
Beat the cream cheese until creamy. Add the Nutella and cocoa powder and beat until smooth. Fold in the Cool Whip gently.
Spread the mixture on top of the frosting. Refrigerate 1-2 hours before serving. Top with fresh berries and powdered sugar. Store in a sealed container in the refrigerator.

Yield: 12 slices of cake