Title: Brownie Souffle with Mint Cream
Categories: Dessert
Yield: 12 Servings

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2/3	c	Whipping Cream
3	oz	White Chocolate -- finely
		Chopped
1/4	ts	Rum Extract
		<>
1	pk	Pillsbury Rich & Moist
		Brownie Mix
1/2	c	Water
1/2	c	Oil
1/2	ts	Mint Extract
4		Eggs -- separated
		Powdered Sugar
		Mint Sprigs -- for garnish

Oven 375 F

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 chocolate 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 egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into sprayed pan.

Bake at 375 or until center is almost 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.

420 cal. ea. serving.

Recipe By: Pillsbury Bake-Off Winner Palm Beach Post Food Section 3/5/98 billlspa@icanect.net Bill Spalding

From: Jim Weller Date: 04-08-98 (11:54) The Once And Future Legend (1) Cooking

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