Title: Brownie souffle with mint cream
 Categories: Desserts, To post
      Yield: 12 Servings
 
MMMMM---------------------FOR THE MINT CREAM--------------------------
    2/3 c  Whipping Cream
      3 oz White Chocolate; finely
           -chopped
    1/4 ts Rum Extract; or to taste

MMMMM------------------------FOR THE CAKE-----------------------------
      1 pk Pillsbury Rich & Moist
           -Brownie Mix
    1/2 c  Water
    1/2 c  Oil
    1/2 ts Mint Extract (Opitional); or
           -more to taste
      4    Eggs; separated
           Powdered Sugar
           Mint Sprigs; for garnish
 
  Oven 375°
  
  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 3/5/98 billlspa@icanect.net
  
  Recipe