Recipe - Brownie Souffle With Mint Cream

FOR THE MINT CREAM
2/3 cup Whipping Cream
3 ounce White Chocolate; finely
chopped
One fourth teaspoon Rum Extract; or to taste

FOR THE CAKE
1 pack Pillsbury Rich & Moist
Brownie Mix
One half cup Water
One half cup Oil
One half teaspoon Mint Extract (Opitional); or
more to taste
4 Eggs; separated
Powdered Sugar
Mint Sprigs; for garnish

Oven 375°

Spray 9 or 10inch springform pan with nonstick cooking spray. In med.
microwavesafe bowl, microwave cream on high for 4560 seconds or until
warm. Add white chocolane and mint extract; stir until chocolate is melted.
Refrigerate at least one hour or until well chilled.

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

Bake at 375° or until center is alsmost set. Cool 30 minutes. (Center will
sink slightly.) 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 min springs.

Makes 12 servings. 420 cal. ea. serving.

Palm Beach Post Food Section 3/5/98 billlspa@icanect.net

Recipe by: Pillsbury BakeOff Winner

Posted to MCRecipe Digest by Bill Spalding billspa@icanect.net on Mar
15, 1998