Ingredients Jump to Instructions ↓

  1. Crisco® Original No-Stick Cooking Spray

  2. 1 (12 1/35 oz.) package Pillsbury® Sugar Free Chocolate Fudge Brownie Mix

  3. 1/3 cup Crisco® Pure Vegetable Oil

  4. 1/3 cup Crisco® Puritan® Canola Oil with Omega-

  5. 3 DHA

  6. 3 tablespoons water

  7. 1 large egg

  8. 3/4 teaspoon almond extract

  9. 1 cup Jif® Extra Crunchy Peanut Butter

  10. 1/3 cup chopped peanuts

  11. 1 (11 3/4 oz.) jar Smucker's® Sugar Free Hot Fudge Topping

  12. Mints leaves for garnish

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F. Coat bottom of 8-inch round cake pan with no-stick cooking spray.

  2. PREPARE brownie mix according to package directions, using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread evenly in prepared pan.

  3. BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan to wire rack to cool completely.

  4. PLACE cake on serving platter. Stir fudge topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull several times to form a pattern around entire cake. Garnish center of cake with mint, if desired.


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