- Mint Cream
- 2/3 cup whipping cream
- 3 ounces white chocolate baking bar, finely chopped
- 1/2 teaspoon mint extract
- Cake
- 1 (19.5 ounce) package Pillsbury® Rich & Moist Fudge Brownie Mix
- 1/2 cup water
- 1/2 cup oil
- 1/2 teaspoon mint extract (optional)
- 4 eggs, separated
- Powdered sugar
- Mint sprigs (optional)
- Heat oven to 375 degrees F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In medium microwave-safe bowl, microwave whipping cream on HIGH for 45 to 60 seconds or until warm. Add white chocolate and 1/4 to 1/2 teaspoon mint extract; stir until chocolate is melted. Refrigerate at least 1 hour or until well chilled.
- Meanwhile, in large bowl, combine brownie mix, water, oil, 1/2 to 1 teaspoon 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 degrees F for 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.