PRALINE AND CREAM SHORTCAKE

Praline and Cream Shortcake image

Spring for this less-traditional shortcake. It's filled with a yummy caramel whipped cream filling.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
1 cup packed brown sugar
1/3 cup shortening
3/4 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1 1/2 cups whipping cream
1/4 cup caramel topping, room temperature
2 tablespoons powdered sugar
1/2 cup chopped pecans

Steps:

Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 15 minutes.
In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture.

Nutrition Facts : Calories 650, Carbohydrate 70 g, Cholesterol 105 mg, Fiber 2 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 430 mg