Montana Cook Takes First With Brownie Cake Recipe

Montana’s cooking contest queen added the brightest jewel yet to her crown on Tuesday.

Prolific contest winner Edwina Gadsby of Great Falls, profiled in an IN Food cover story last July, won the Fast and Easy Treats division of the Pillsbury Quick & Easy Bake-Off with her Brownie Souffle Cake With Mint Cream.

That made her one of four finalists for the $1 million grand prize, which went instead to a Seattle woman’s Salsa Couscous Chicken. But Gadsby, an also-ran in her first trip to the Pillsbury contest two years ago, takes home $10,000 in cash and a Whirlpool range.

Earlier, she told bake-off officials: “On my last wedding anniversary, I served this cake, and my husband said he’d marry me all over again.”

Gadsby’s husband, Bob, also was one of the 100 contestants from across the country picked by Pillsbury to compete in the bake-off in Orlando, Fla. His Crab Cakes Italiano finished out of the running in the Quick Snacks and Appetizers category.

In an interview during the nationally televised finals Tuesday morning, host Alex Trebek asked Bob Gadsby who was the best cook in his family.

“That’s a tough call,” Bob replied. “Probably my bride.”

The judges couldn’t agree more.

Brownie Souffle Cake With Mint Cream

Mint Cream:

2/3 cup whipping cream

3 ounces white chocolate baking bar, finely chopped

1/4 to 1/2 to teaspoon mint extract, to taste

Cake:

1 (21.5-ounce) package Pillsbury Rich & Moist Fudge Brownie Mix

1/2 cup water

1/2 cup oil

1/2 to 1 teaspoon mint extract, optional

4 eggs, separated

Powdered sugar

Mint sprigs for garnish, if desired

Preheat oven to 375 degrees. Spray a 9- or 10-inch springform pan with nonstick cooking spray.

In medium microwave-safe bowl, microwave whipping cream on high power 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, oil, mint extract (if using) and egg yolks; beat 50 strokes with spoon. In a small bowl, beat egg whites until soft peaks form; gradually fold into brownie mixture.

Pour batter into prepared pan. Bake for 32 to 38 minutes, or until center is almost set. Let 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, if desired.

Yield: 12 servings.

Nutrition information per serving: 420 calories, 24 grams fat (52 percent fat calories), 8 grams saturated fat, 95 milligrams cholesterol, 180 milligrams sodium, 46 grams carbohydrate, 5 grams protein, 2 grams fiber.

Note: Above 3,500 feet elevation, add 1/4 cup flour to dry brownie mix.

, DataTimes ILLUSTRATION: Color Photo