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Praline Mini Cakes
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Impress loved ones with irresistible toffee mini cakes!
Ingredients:
  • 1 cup water
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour 12 mini fluted tube cake pans or 12 jumbo muffin cups; do not use cooking spray.
  • In a large bowl, use an electric mixer to blend cake mix, water, oil, and eggs on low for 30 seconds, then increase to medium speed for 2 minutes, scraping the sides occasionally. Gently stir in pecans and 1/2 cup of toffee bits. Distribute batter evenly among mini pans.
  • Bake for 18 to 23 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool for 10 minutes, then remove from the pans onto a cooling rack. Allow the cake to cool completely, approximately 1 hour.
  • In a small saucepan, melt butter over medium-high heat. Add brown sugar, corn syrup, and milk, stirring constantly. Bring to a rolling boil, stirring frequently, then remove from heat. Quickly whisk in powdered sugar and vanilla until smooth. Drizzle about 1 tablespoon of glaze over each cake and sprinkle each with 1 teaspoon of toffee bits. Store cakes loosely covered.

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