Ingredients Jump to Instructions ↓

  1. 2/3 cup 157ml Whipping cream

  2. 3 oz 85g White chocolate - finely chopped

  3. 1/4 teaspoon 1 1/3ml Rum extract - or to taste For The Cake

  4. 1 Pillsbury rich and moist brownie mix

  5. 1/2 cup 118ml Water

  6. 1/2 cup 118ml Oil

  7. 1/2 teaspoon 2 1/2ml Mint extract - , or more to taste

  8. 4 Eggs - separated Powdered sugar Mint sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pre-heat oven to 375F. 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. Makes 12 servings. Palm Beach Post Food Section 3/5/98


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