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| 1 | cup plus 2 tablespoons Gold Medal® all-purpose flour |
| 1 | cup packed brown sugar |
| 1/3 | cup shortening |
| 3/4 | cup milk |
| 1 1/2 | teaspoons baking powder |
| 1 | teaspoon vanilla |
| 1/2 | teaspoon salt |
| 1 | egg |
|
| 1 1/2 | cups whipping cream |
| 1/4 | cup caramel topping, room temperature |
| 2 | tablespoons powdered sugar |
| 1/2 | cup chopped pecans |
| 1. | Heat oven to 350°F. Grease and flour 9-inch round cake pan. In medium bowl, beat all shortcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. |
| 2. | Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 15 minutes. |
| 3. | In chilled large bowl, beat whipping cream, caramel topping and powdered sugar with electric mixer on high speed until stiff. Stir in pecans. Split shortcake horizontally. Fill and top shortcake with whipped cream mixture. |
|
| Drizzle extra caramel topping over plates for a restaurant-fancy finish. |
|
| Add sliced bananas to this hard-to-top dessert for an extra treat. |
Nutrition Information:
650 ( 350 ); 39 g ( 16 g); 105 mg; 430 mg; 70 g ( 2 g); 7 g 16 %; 0%; 20 %; 12 %