PRALINE 'N CREAM SHORTCAKE Add sliced bananas to this hard-to-top dessert for an extra treat. 1 cup plus 2 tablespoons 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 Praline 'n Cream Filling (recipe follows) Heat oven to 350°F. Grease and flour round pan, 9 x 1 1/2 inches. Beat all ingredients except Praline 'n Cream Filling in medium bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 15 minutes. Split shortcake horizontally. Fill and top with Praline 'n Cream Filling.

Makes 6 to 8 servings

PRALINE 'N CREAM FILLING

1 1/2 cups whipping (heavy) cream
1/4 cup caramel topping (room temperature)
2 tablespoons powdered sugar
1/2 cup chopped pecans

Beat whipping cream, caramel topping and powdered sugar in chilled large bowl with electric mixer on high speed until stiff. Stir in pecans.

1 Serving: Calories: 650 (Cal. from fat: 340), Fat: 38g (Saturated: 16g), Cholesterol: 105mg, Sodium: 420mg, Carbohydrate: 71g, Protein: 7g.

[Gold Medal, Let's Bake! no.30]