Preparation / 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 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 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.
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