Add a praline topping to a Betty Crocker® Gluten Free devil's food cake mix for a simple yet special dessert for any occasion.
box Betty Crocker™ Gluten Free devil's food cake mix
cup butter, softened
cup butter or margarine
cup packed brown sugar
cup whipping cream
cup powdered sugar
teaspoon pure vanilla
cup chopped pecans, toasted
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 8-inch pan 44 to 49 minutes, 9-inch pan 38 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
In 2-quart heavy saucepan, heat 1/4 cup butter, the brown sugar and whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in pecans. Cool 10 to 15 minutes, stirring occasionally, until topping begins to thicken.
Spread warm topping over cake. Cool before serving. Cut into 4 rows by 3 rows.
Use dark brown sugar for a robust praline flavor. Pralines are a patty-shaped Louisiana confection made from pecans, sugar and cream.
To toast pecans, spread in ungreased shallow pan. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.