Prep Time 60m
Cook Time 55m
Ready Time 180m


Ingredients
  • Pillsbury™ Baking Spray with Flour
CAKE
  • 1 3/4 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup water
GLAZE
  • 1 cup (6 oz. pkg.) semi-sweet chips chocolate
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 tablespoon light corn syrup
  • 1/2 cup sliced natural almonds, plain or toasted (optional)
TOPPING
  • 1/3 cup Smucker's® Seedless Red Raspberry Jam
  • 4 ounces almond paste
  • Fresh raspberries (optional)
Preparation Directions
  • Step 1Heat oven to 350ºF. Spray a 9-inch springform pan with flour no-stick cooking spray; set aside.
  • Step 2Combine flour, cocoa, baking soda, baking powder and salt in medium bowl.
  • Step 3Combine sugar, shortening, eggs and vanilla and almond extracts in bowl of electric mixer; beat at medium-high speed 3 minutes or until fluffy.
  • Step 4Add flour mixture alternately with water, beginning and ending with flour mixture, beating at low, then medium-high speed after each addition until well blended. Pour into prepared pan.
  • Step 5Bake 35 minutes. Reduce oven temperature to 325ºF.
  • Step 6Bake an additional 15 to 20 minutes or until cake begins to pull away from side of pan and toothpick inserted in center comes out clean. Cool 10 minutes.
  • Step 7Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Invert cake on wire rack. Remove bottom of pan using thin metal spatula or pancake turner. Cool completely.
  • Step 8Place cake, top side up, on serving plate.
GLAZE
  • Step 1Combine chocolate chips, shortening and corn syrup in a double boiler over hot but not boiling water; stir just until melted and smooth. Cool slightly.
TOPPING
  • Step 1Spread jam on top of cooled cake. Roll almond paste into 9-inch circle between sheets of waxed paper. Remove top sheet. Invert almond paste over jam layer. Remove waxed paper.
  • Step 2Spread glaze over almond paste and on sides of cake. Press almonds lightly into side of cake, if desired, before glaze hardens. Use tip of knife to draw lines diagonally across top of cake.
  • Step 3Decorate top of cake with raspberries, if desired. Allow glaze to set before serving.
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