Shelly's Recipe

BROWNIE SOUFFLE CAKE WITH MINT CREAM

Category: Cakes

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 pkg fudge brownie mix
1/2 cup water
1/2 cup oil
1/2 to 1 tsp mint extract
4 eggs, separated
Confectioners sugar and mint sprigs, garnish

Preheat oven to 375. Spray a 9 or 10 inch springform pan with cooking spray. Heat milk until warm and add chocolate and stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.

Meanwhile, in a large bowl, combine brownie mix, water, oil, mint extract and egg yolks. Beat 50 strokes with a spoon. In a small bowl, beat egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into sprayed pan.

Bake for 32-38 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. (Center will sink slightly.) Carefully remove sides from pan. Sprinkle top with confectioners sugar.

Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges; top with mint cream and garnish with mint sprigs.