Ingredients

Mint Cream:
2/3 cup whipping cream
3 ounces white chocolate baking bar, finely chopped
1/4 to 1/2 teaspoon mint extract

Cake:
1 package fudge brownie mix
1/4 cup flour (for Utah altitude; if at sea level, omit flour)
1/2 cup water
1/2 cup oil
1/2 to 1 teaspoon mint extract
4 eggs, separated
Powdered sugar
Mint sprigs for garnish

Directions

Heat oven to 375 degrees. Spray a 9- or 10-inch springform pan with cooking spray. In a bowl, microwave whipping cream on high 45-60 seconds, or until warm. Add white chocolate and mint extract; stir until chocolate is melted. Refrigerate 1 hour or until well-chilled.

Meanwhile, in large bowl, combine brownie mix, flour, water, oil, mint extract and egg yolks. Beat 50 strokes with spoon. In small bowl, beat egg whites until soft peaks foam. Gradually fold into brownie mixture. Pour batter into sprayed pan. Bake at 375 degrees 32-38 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. Beat chilled mint cream until soft peaks form. Cut cake into wedges; top each with mint cream. Garnish with mint sprigs. Serves 12.