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Praline Mini Cakes

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  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 12
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Family and friends will go crazy for mini cakes! Toffee bits add sweet flavor and crunch.
By Betty Crocker Kitchens
Updated Aug 24, 2011
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Ingredients

Cakes

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

Steps

  • 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
    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
    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
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Almond lovers can get a fix by substituting almonds for the pecans and almond extract for the vanilla.
  • tip 2
    To keep the cakes from sticking to the cake pans, be sure to generously grease and flour the pans.

Nutrition

Nutrition Facts are not available for this recipe
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