Cheesecake Topped Brownies

Today's recipe is...

Cheesecake Topped Brownies

1 (21.5 or 23.6 oz.) pkg. fudge brownie mix
1 (8 oz.) cream cheese, softened
2 tbsp. margarine or butter, softened
1 tbsp. cornstarch
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
1 egg
1 tsp. vanilla extract
Ready-to-spread chocolate frosting

Preheat oven to 350 degrees. Prepare brownie mix as package directs. Spread into well-greased 9x13 inch pan. In small bowl, beat cheese, margarine, cornstarch until fluffy. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes. Cool. Spread with frosting. Cut into bars.

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Hawaiian Fruit Cake

Today's recipe for Hawaiian Fruit Cake is a sweet treat.

Hawaiian Fruit Cake

2 cups granulated sugar
2 cups all purpose flour
2 large eggs
2 tsp. baking soda
1 20-oz can crushed pineapple, undrained
1 cup macadamia nuts, chopped (can substitute with walnuts)
1 cup unsweetened coconut
2 tsp. pure vanilla extract

Combine all ingredients and mix together well. Pour into 13x9x2 inch baking pan. Bake at 325 degrees 35-40 minutes or until toothpick inserted in the center comes out clean.

Top with a cream cheese icing.


Cream Cheese Icing

1 stick unsalted butter, softened
1 8-oz pkg cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. pure vanilla extract

Combine all icing ingredients and beat with a mixer until smooth. When cake is completely cooled, spread with icing.

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