Shelly's Recipe

BROWNIE SOUFFLE CAKE WITH MINT CREAM

Category: Cakes from Cake Mixes

Mint Cream
2/3 cup whipping cream
3 oz white chocolate baking bar, finely chopped
1/4 to 1/2 tsp mint extract

Cake
1 (19.5 oz.) package fudge brownie mix
1/2 cup water
1/2 cup vegetable oil
1/2 to 1 tsp mint extract (optional)
4 large eggs, separated
Powdered sugar
Mint sprigs (optional)

Heat oven to 375. Spray a 9 or 10-inch springform pan with no-stick cooking spray. Microwave whipping cream in medium microwave-safe bowl on HIGH (100% power) 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 tsp mint extract; stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.

Combine brownie mix, water, oil, 1/2 to 1 tsp mint extract and egg yolks in large bowl; beat 50 strokes with spoon. In small bowl, beat egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into prepared pan.

Bake 32 to 38 minutes or until center is almost set. Cool 30 minutes (center will sink slightly). Carefully remove sides of pan. Sprinkle top of cake with powdered sugar.

Just before serving: Beat chilled mint cream until soft peaks form. Cut cake into wedges; top each wedge with mint cream. Garnish with mint sprigs. Refrigerate leftover mint cream.