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Praline Dessert recipe

Dark sweet chocolate, smooth dripping caramel and indulgent whipped cream. Did someone mention dessert?

Praline Dessert

Makes: 16 servings

1 box Betty Crocker SuperMoist German chocolate cake mix
1/2 cup butter or margarine, softened
1 container Betty Crocker Rich & Creamy coconut pecan frosting
1/3 cup milk
2 tablespoons Gold Medal all-purpose flour
1 egg, slightly beaten
Caramel topping, if desired
Sweetened whipped cream, if desired
Pecan halves, if desired
Toasted coconut, if desired

1. Heat oven to 350 degrees F (325 degrees F for dark and nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13 x 9-inch pan.

2. Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.

3. Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Success
This dessert is "set" when it’s firm and barely jiggles when the pan is moved.

Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 130); Total Fat 14g (Saturated Fat 7g, Trans Fat 2g); Cholesterol 30mg; Sodium 340mg; Total Carbohydrate 42g (Dietary Fiber 0g, Sugars 29g); Protein 2g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 4%

Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photograph courtesy of Betty Crocker 2008/TM General Mills.