Praline Dessert

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

Yield: 16 servings

Ingredients

1 (18.25 ounce) box Betty Crocker SuperMoist German chocolate cake mix
1/2 cup butter, 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

Instructions

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 into ungreased 13 x 9 inch pan.
Using same bowl, stir frosting, milk, flour and egg until blended.
Pour evenly over mixture in pan.
Bake for 43 to 47 minutes or until set. It is "set" when it’s firm and barely jiggles when the pan is moved.
Serve warm or cool. Top each serving with remaining ingredients.
Store covered in refrigerator.

Notes

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

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Nutrition

Per 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.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens