Brownie Soufflé Cake With Mint Cream

Prep Time: 20 min
Cook Time: 35 min
Ready Time: 90 min
Yield: 12 servings

Ingredients

Crisco® Original No-Stick Cooking Spray

MINT CREAM

2/3 cup heavy cream
3 ounces white chocolate baking bar, finely chopped
1/4 to 1/2 teaspoons mint extract

CAKE

1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup water
1/2 cup Crisco® Pure Vegetable Oil
1/2 to 1 teaspoons mint extract (optional)
4 large eggs, separated
Powdered sugar
Mint sprigs (optional)

Preparation Directions

HEAT oven to 375°F. Spray a 9 or 10-inch springform pan with no-stick cooking spray. Microwave cream in medium microwave-safe bowl on HIGH (100% power) 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.
COMBINE brownie mix, water, oil, 1/2 to 1 teaspoon mint extract and egg yolks in large bowl; beat 50 strokes with spoon. In small bowl, beat egg whites until soft peaks form. Gradually fold into brownie mixture. Pour batter into prepared pan.
BAKE 28 to 32 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.

Nutritional Information Per Serving

Serving Size (1 slice, 1/12 of cake), Calories 390 (Calories from Fat 190), Total Fat 22g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 90mg, Sodium 170mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 32g), Protein 5g; Percent Daily Value*: Vitamin A 6%, Vitamin C 0%, Calcium 4%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.