Close
Tweet
Ingredients
| all-purpose flour (unsifted): 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| light brown sugar (packed): 1 cup |
| multipurpose shortening: 1/3 cup |
| 2% milk: 3/4 cup |
| baking powder: 1 1/2 tsp |
| vanilla extract: 1 tsp |
| salt: 1/2 tsp |
| eggs: 1 |
| light whipping cream (fluid): 1 1/2 cups |
| butterscotch or caramel topping: 1/4 cup (room temperature) |
| powdered sugar (unsifted): 2 Tbl |
| pecans (chopped): 1/2 cup |
Praline 'n Cream Shortcake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Heat oven to 350. Grease and flour 9" round pan.
- Beat flour, brown sugar, shortening, milk, baking powder, vanilla, salt and egg in medium bowl on low speed for 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 wire rack. Cool completely, about 15 minutes. Split shortcake horizontally.
- Beat whipping cream, caramel topping and powdered sugar in chilled bowl with electric mixer on high speed until still. Stir in pecans.
- Fill and top shortcake with Praline 'n Cream filling.