Praline 'n Cream Shortcake

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 1 cup packed brown sugar
• 13 cup shortening
• 34 cup milk
• 1 12 teaspoons baking powder
• 1 teaspoon vanilla
• 12 teaspoon salt
• 1 egg
• 1 12 cups whipping cream
• 14 cup caramel topping, room temperature
• 2 tablespoons powdered sugar
• 12 cup chopped pecans

1. Heat oven to 350.
2. Grease and flour 9" round pan.
3. Beat flour, brown sugar, shortening, milk, baking powder, vanilla, salt and egg in medium bowl on low speed for 30 seconds, scraping bowl constantly.
4. Beat on high speed 3 minutes, scraping bowl occasionally.
5. Pour into pan.
6. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
7. Cool 10 minutes; remove from pan to wire rack.
8. Cool completely, about 15 minutes.
9. Split shortcake horizontally.
10. Beat whipping cream, caramel topping and powdered sugar in chilled bowl with electric mixer on high speed until still.
11. Stir in pecans.
12. Fill and top shortcake with Praline 'n Cream filling.

flour, flour, brown sugar, shortening, milk, baking powder, vanilla, salt, egg, whipping cream, caramel topping, powdered sugar, pecans

Taken from www.food.com/recipe/praline-n-cream-shortcake-337450 (may not work)