|⅔ cup||Whipping Cream|
|3 ounces||White Chocolate; finely chopped|
|¼ teaspoon||Rum Extract; or to taste|
|1 pack||Pillsbury Rich & Moist Brownie Mix|
|½ teaspoon||Mint Extract (Opitional); or more to taste|
|Mint Sprigs; for garnish|
FOR THE MINT CREAM
FOR THE CAKE
Spray 9 or 10-inch springform pan with nonstick cooking spray. In med.
microwave-safe bowl, microwave cream on high for 45-60 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 ⅗/98 billlspa@...
Recipe by: Pillsbury Bake-Off Winner Posted to MC-Recipe Digest by Bill Spalding <billspa@...> on Mar 15, 1998