Praline Mini Cakes

(3)
  1 reviews
  • 20|min prep time
  • 1|hr|55|min total time
  • 13 ingredients
  • 12 servings

Cakes

1
box 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 (do not use margarine)
1/2
cup packed brown sugar
2
tablespoons corn syrup
2
tablespoons milk
1
cup powdered sugar
1
teaspoon vanilla
1/4
cup toffee bits

Directions

  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups (do not spray with cooking spray).
  2. 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. Fold in pecans and 1/2 cup toffee bits. Divide batter evenly among mini pans.
  3. 3 Bake 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. 4 In 1-quart saucepan, melt butter over medium-high heat. Stir in brown sugar, corn syrup and milk. Heat to rolling boil over medium-high heat, stirring frequently; remove from heat. Immediately beat in powdered sugar and vanilla with whisk until smooth. Immediately drizzle about 1 tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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