Praline and Cream Shortcake

Name: Praline and Cream Shortcake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters packed brown sugar; 59 milliliters caramel topping, room temperature; 1 egg; 237 milliliters Gold all-purpose flour; 177 milliliters milk; 118 milliliters chopped pecans; 2 Tbsps powdered sugar; 1 teaspoons salt; 79 milliliters shortening; 1 teaspoon vanilla; 355 milliliters whipping cream

Praline and Cream Shortcake is a vegetarian dessert. This recipe makes 6 servings with 644 calories, 6g of protein, and 41g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, brown sugar, caramel topping, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Heat oven to 350F. 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.

Ingredients you will need

All Purpose Flour

Equipment you will use

Hand Mixer

Cake Form

Bowl

Oven

Pour into pan.

Equipment you will use

Frying Pan

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pan to cooling rack. Cool completely, about 15 minutes.

Equipment you will use

Wire Rack

Frying Pan

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.

Ingredients you will need

Caramel Sauce