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Add a photoServings: 12
Ingredients
- 2/3 c. Whipping Cream
- 3 ounce White Chocolate, finely minced
- 1/4 tsp Rum Extract, or possibly to taste
- 1 pkt Pillsbury Rich & Moist Brownie Mix
- 1/2 c. Water
- 1/2 c. Oil
- 1/2 tsp Mint Extract (Opitional), or possibly more to taste
- 4 x Large eggs, separated Powdered Sugar Mint Sprigs, for garnish
Directions
- Oven 375
- Spray 9 or possibly 10-inch springform pan with nonstick cooking spray. In med.
- microwave-safe bowl, microwave cream on high for 45-60 seconds or possibly till hot. Add in white chocolane and mint extract; stir till chocolate is melted.
- Chill at least one hour or possibly till 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 till soft peaks form. Gradually fld into brownie mix. Pour batter into sprayed pan.
- Bake at 375 or possibly till center is alsmost set. Cold 30 min. (Center will sink slightly.) Sprinkle top of cake with powdered sugar.
- Just before serving, beat chilled mint cream till soft peaks form. Cut cake into wedges; top each wedge with mint cream. Garnish with minutes springs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 165 | |
| Calories from Fat 137 | 83% |
| Total Fat 15.46g | 19% |
| Saturated Fat 4.1g | 16% |
| Trans Fat 0.23g | |
| Cholesterol 80mg | 27% |
| Sodium 32mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 4.52g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.33g | 3% |
| Protein 2.62g | 4% |
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