Individual Chocolate Praline Cakes

Individual Chocolate Praline Cakes


¼ cup Dierbergs butter
½ cup firmly packed Dierbergs brown sugar
2 tablespoons whipping cream
½ cup coarsely chopped pecans
¾ cup Dierbergs flour
¾ cup Dierbergs granulated sugar
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
Dash salt
½ cup buttermilk
¼ cup Dierbergs vegetable oil
1 large Dierbergs egg
½ teaspoon vanilla extract


Place butter in 1-cup glass measure. Microwave (high) until melted, about 45 seconds. Stir in brown sugar and cream until smooth. Spoon about 2 tablespoons of the sauce into each of 6 Texas muffin cups that have been lightly coated with no-stick cooking spray. Divide pecans evenly among muffin cups; set aside.

In medium bowl, stir together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt; set aside.

In large mixer bowl, beat buttermilk, oil, egg, and vanilla at medium speed until combined. Add flour mixture; beat at medium speed until well combined, about 2 minutes. Divide batter evenly among prepared muffin cups. Bake in 350˚F. oven until wooden pick inserted in center comes out clean, about 20 to 25 minutes. Let stand 2 minutes. Loosen edges with tip of sharp knife and invert onto cutting board. Serve warm or at room temperature.


Six 6-ounce custard cups may be used in place of Texas muffin cups. Increase baking time to 30 minutes.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 489
Cholesterol: 64 mg
Fat: 27 g
Sodium: 157 mg
Carbohydrates: 60 g
Protein: 5 g
Fiber: 2 g