Brownie Soufflé Cake with Mint Cream

Enjoy this brownie soufflé cake with mint cream – a lavish chocolate dessert!

  • prep time 15 min
  • total time 1 hr 25 min
  • ingredients 10
  • servings 12

Ingredients

Mint Cream

2/3
cup whipping cream
3
oz. white chocolate baking bar, finely chopped
1/4
to 1/2 teaspoon mint extract

Cake

1
(19.5-oz.) pkg. Pillsbury™ Rich & Moist 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
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/12 of Recipe
    Calories
    390
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    8g,
    8%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    160mg
    160%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    1g
    1%
      Sugars
    31g
    31%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Fruit; 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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