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Praline 'n Cream Shortcake




Source of Recipe


Betty Crocker


List of 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
Praline 'n Cream Filling (See Below)


Recipe



1. Heat oven to 350ºF. Grease and flour round pan, 9x1 1/2 inches.
2. Beat all ingredients except Praline ‘n Cream Filling in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into 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. Split shortcake horizontally. Fill and top with Praline ‘n Cream Filling.




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Praline 'n Cream Filling



1 1/2 cups whipping (heavy) cream
1/4 cup caramel topping, room temperature
2 tablespoons powdered sugar
1/2 cup chopped pecans

1. Beat whipping cream, caramel topping and powdered sugar in chilled large bowl with electric mixer on high speed until stiff. Stir in pecans.