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Home : Desserts : Cakes : Variety : Brownie Souffle Cake with Mint Cream

Yield: 12 servings.
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Brownie Souffle Cake with Mint Cream

Contributed by: Chris, WebAdmin.

What's for dessert? The Pillsbury Company has the answer in a new cookbook, "Pillsbury: Best Desserts" (Clarkson Potter), a compilation of more than 350 recipes for some of the most irresistible desserts imaginable.

Consider cakes, which hold an undeniable spot on any occasion, but particularly at Halloween, Thanksgiving, Christmas and other holidays. Among the recipes found in the chapters are those for a butter cake, layer cake, sheet cake, angel-food cake, pudding cake, fruitcake, chiffon cake and sponge cake. Many of the dessert recipes are accompanied by beautiful, full-color photographs.

Pillsbury cookbooks have become classics because they provide more than just mouth-watering recipes -- they are filled with valuable cooking and baking information as well.

The first chapter of ""Pillsbury: Best Desserts" provides a thorough introduction to making perfect desserts, including general information about common equipment and ingredients as well as more specific information, such as how to test a cheesecake to see if it's done, or how to distinguish a cobbler from a crisp or a crumble.

Pillsbury has even included 25 of the all-time best desserts from its famous cooking event, the Pillsbury Bake-Off® Contest. This recipe is one that earned Edwina Gadsby of Great Falls, Mont., $10,000 at the 1998 Bake-Off Contest.

Ingredients:

  • 1 (1 pound, 3.5 ounce) package fudge brownie mix
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 to 1 teaspoon mint extract if desired
  • 4 eggs, separated
  • Powdered sugar
  • Mint sprigs, if desired

Mint Cream:

  • 2 2/3 cups whipping cream
  • 3 ounces white chocolate baking bar, finely chopped
  • 1/4 to 1/2 teaspoon mint extract

Directions:

Heat oven to 375 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 mint extract; stir until chocolate is melted.

Refrigerate for at least 1 hour or until well chilled.

Meanwhile, in large 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 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.

Prep Time: 15 minutes. Ready in: 1 hour, 25 minutes.

Serving Size: Yield: 12 servings.


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