The batter is swirled to make a marble effect. Almond flavoring throughout this deep dark chocolate brownie is topped with whipped cream, hot fudge and sliced almonds with a little Amaretto on the cake before you add the ice cream on top
1 devils food cake mix 18.25 oz size
1 stick of butter softened
Layer on top
1 8oz package of mascarpone cheese, or cream cheese
1/2 cup sugar
2 tablespoons Amaretto or almond extract
3 tablespoon of almond paste
1 1/2 cups semi sweet chocolate chips
slivered almonds for garnish and optional
Using a mixer, pour brownie mix in large bowl, add butter and egg, beat till well incorporated and makes a smooth dough.
Pat dough down with moist hands (dampened with water, this keep the dough from sticking to you) place batter into a greased brownie pan size 12x8 x2
In a clean bowl beat with mixer 1 package mascarpone cheese and sugar together till light and fluffy around 4 minutes. Add eggs one at a time beating well after each one. Pour 1/2 the batter over brownie mixer reserving the rest. Add the almond paste to the remaining batter and Amaretto flavoring, beat well. Pour remaining batter making a marbleized swirl over brownie mixture. Add chips on top. Bake at 350 till lightly browned and set around 30 minutes. Cool, cut brownies into squares. Swirl hot fudge on the plate, top with a vanilla ice cream, whipped cream a tablespoon of Amaretto on the cream and slivered almonds more hot fudge on the top.