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Praline 'n Cream Shortcake

Source of Recipe


Gold Medal, "Let's Bake!" [no. 30]






List of Ingredients



• 1 cup plus 2 Tbsp all-purpose flour
  
• 1 cup packed brown sugar
  
• 1/3 cup shortening
  
• 3/4 cup milk
  
• 1-1/2 tsp baking powder
  
• 1 tsp vanilla
  
• 1/2 tsp salt
  
• 1 egg
  
• *
  
• -- Praline 'N Cream Filling --
  
• 1-1/2 cups whipping (heavy) cream
  
• 1/4 cup caramel topping, at room temperature
  
• 2 Tbsp powdered sugar
  
• 1/2 cup chopped pecans
  
• *
  
• Garnishes: sliced bananas, pecan halves
  






Instructions



1. Heat oven to 350 degrees (F). Grease and flour a 9 x 1-1/2" round pan.
   
   
2. Beat flour, brown sugar, shortening, milk, baking powder, vanilla, salt and egg in a medium bowl with an electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed, 3 minutes, scraping bowl occasionally. Pour into prepared pan.
   
   
3. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 15 minutes.
   
   
4. Meanwhile, make the Pralines 'N Cream Filling: Beat the whipping cream, caramel topping and powdered sugar in a chilled large bowl with an electric mixer on high speed, until stiff. Stir in pecans.
   
   
5. To serve: Split shortcake horizontally. Fill and top with Praline 'N Cream Filling. If desired, garnish each slice with a pecan half and sliced bananas.
   
   Makes 6 to 8 servings.