Praline n Cream Shortcake
From mountainmama 15 years ago
- 40 minutes to make
- Serves 6
Try this less than traditional shortcake. It’s filled with a yummy caramel whipped cream filling.
Ingredients
- Shortcake: shopping list
- 1 cup plus 2 tablespoons all-purpose flour shopping list
- 1 cup packed brown sugar shopping list
- 1/3 cup shortening shopping list
- 3/4 cup milk shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1 teaspoon vanilla shopping list
- 1/2 teaspoon salt shopping list
- 1 egg shopping list
- Filling and Topping: shopping list
- 1 1/2 cups whipping cream shopping list
- 1/4 cup caramel topping, room temperature shopping list
- 2 tablespoons powdered sugar shopping list
- 1/2 cup chopped pecans shopping list
How to make it
- 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.
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