BROWNIES:

1 pkg. 21.5 oz. fudge brownie mix
1/2 c. water
1/2 c. oil
1 egg
3/4 raspberry jam or preserves

Combine above ingredients in bowl and beat 50 strokes by hand. Spread in greased cakepan and bake at 350 degrees for 30 to 35 minutes. Do Not Overbake. Cool brownies for 10 minutes and spread with jam, cool completely.

WHITE CHOCOLATE BUTTER CREAM:

1 (6 oz.) white baking bar or 3 cubes almond bark or 1 c. vanilla milk
chips.

Melt over low heat stirring constantly remove from heat, cool 30 minutes. In small bowl beat 3/4 cup soft butter and 1/4 cup powdered sugar until fluffy. Gradually beat in cooled baking bar until smooth and fluffy. Carefully spread over preserves. Store in fridge. Let stand at room temperature for 5 or 10 minutes before serving. Makes 36 bars.