Blackberry Brownie Torte

Ingredients

• 0.5 cup smucker's® blackberry jam sugar free seedless for garnish
• 12.4 oz chocolate fudge brownie mix sugar free pillsbury®
• 1 large eggs 
• 2 tablespoons smucker's® fudge topping sugar free hot for garnish
• 3 tablespoons vegetable oil pure crisco®
• 0.8 cup non-dairy whipped topping frozen sugar free thawed

Equipment

• bowl
• frying pan
• oven
• toothpicks
• ziploc bags
• springform pan

Directions

1. HEAT oven to 350F. Coat 9-inch springform pan with no-stick cooking spray.
2. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes.
3. Spread in prepared pan.
4. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely.
5. Remove sides of pan.
6. SPREAD whipped topping to within 1/2-inch of outer edge.
7. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth.
8. Cut small tip off corner.
9. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes.
10. Cut into wedges to serve.