Praline and Cream Shortcake
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Updated Aug 14, 2006
Spring for this less-traditional shortcake. It’s filled with a yummy caramel whipped cream filling.
Praline and Cream Shortcake
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- Prep Time 25 min
- Total 1 hr 30 min
- Servings 6
- Ingredients 12
Ingredients
Shortcake
- 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
Filling and Topping
- 1 1/2 cups whipping cream
- 1/4 cup caramel topping, room temperature
- 2 tablespoons powdered sugar
- 1/2 cup chopped pecans
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Bake 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.
-
Step3In 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
650
Calories
39 g
Total Fat
7 g
Protein
70 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 650
- Calories from Fat
- 350
- Total Fat
- 39 g
- Saturated Fat
- 16 g
- Cholesterol
- 105 mg
- Sodium
- 430 mg
- Potassium
- 320 mg
- Total Carbohydrate
- 70 g
- Dietary Fiber
- 2 g
- Protein
- 7 g
% Daily Value*:
- Vitamin A
- 16%
- 16%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 12%
- 12%
Exchanges:
Tips from the Betty Crocker Kitchens
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