Mini Eggnog Cakes With Pecan Whiskey Praline Topping Recipes

PRALINE MINI BUNDT CAKES

Steps:

• 1. Heat oven to 350 degrees. (if using dark pans heat to 325 degree, as well as nonstick pans) Generously grease 12 mini bundt cake pans..I purchased mine at wal-mart in the wilton section. Lightly flour them as well.
• 2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat 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 18-23 minutes or until toothpick inserted in center of the mini cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• 4. In 1 qt. 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 wire whisk until smooth. Immediately drizzle about 1 Tablespoon glaze over each cake; sprinkle each with 1 teaspoon toffee bits. Store loosely covered at room temperature.

PRALINE MINI CAKES

Steps:

• 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).
• 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.
• 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.
• 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.