Praline Mini Cakes

Family and friends will go crazy for Praline Mini Cakes! Toffee bits add sweet flavor and crunch.

Prep: 20 min | Yield: 12 servings

Ingredients

Cakes

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 cup chopped pecans
• 1/2 cup toffee bits

Glaze and Garnish

• 1/4 cup butter (no replacement)
• 1/2 cup packed brown sugar
• 2 tablespoons corn syrup
• 2 tablespoons milk
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup toffee bits

Instructions

1. Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans).

Cakes

1. Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3. Fold in pecans and 1/2 cup toffee bits.
4. Divide batter evenly among mini pans.
5. Bake for 18 to 23 minutes or until a wooden pick inserted in center of cake comes out clean.
6. Cool for 10 minutes; remove from pans to cooling rack.
7. Cool completely, about 1 hour.

Glaze and Garnish

1. In a 1 quart saucepan, melt butter over medium-high heat.
2. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat.
3. Immediately beat in powdered sugar and vanilla extract with whisk until smooth.
4. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits.
5. Store loosely covered.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Almond lovers can get a fix by substituting almonds for the pecans and almond extract for the vanilla.

To keep the cakes from sticking to the cake pans, be sure to generously grease and flour the pans. Use Pan Release for the best results!

Nutrition

Per 1 Mini Cake: Calories 470 (Calories from Fat 210), Total Fat 24g (Saturated Fat 8g, Trans Fat 0g), Cholesterol 65mg Sodium 310mg Total Carbohydrate 62g (Dietary Fiber 1g Sugars 45g ), Protein 3g
% Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 8%; Iron 6%
Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choices: 4
Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens