Brownie Cake with Mint Cream

• 2/3 cup whipping cream
  
• 3 ounces white chocolate, finely chopped
• 1/3 teaspoon mint extract
• 1 (1 lb, 6.5 oz) pkg Fudge Brownie Mix
  (Martha White or White Lily is preferable)
• 1/2 cup water
• 1/2 cup oil
• 1 scant teaspoon mint extract
• 3 large eggs, separated
• powdered sugar
• mint sprigs

Preheat oven to 375 degrees. Spray a 9 or 10-inch springform pan with nonstick cooking spray. In a double boiler set over low heat, combine first 3 ingredients. Stir until chocolate is melted. Refrigerate at least one hour or until well chilled. Meanwhile, in a large bowl, combine brownie mix, water, oil, extract and egg yolks. Beat 50 strokes with a spoon. In a small bowl, beat egg whites until soft peaks form. Gradually fold whites into brownie mixture. Pour batter into sprayed pan.

Bake for 32-38 minutes or until center is almost set. Cool for 30 minutes in pan (center will sink slightly). Carefully remove from the sides of pan and sprinkle top with powdered sugar. Just before serving, beat chilled mint cream until soft peaks form. Cut cake into wedges and top each slice with whipped cream. Garnish with mint sprigs. Yield: 12 servings.