Praline Dessert
Dark sweet chocolate, smooth dripping caramel and indulgent whipped cream. Did someone mention 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. Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
