PRALINE MINI CAKE

Ingredients

Cakes

1	box Betty Crocker® SuperMoist® yellow cake mix
1 1/4	cups water
1/3	cup vegetable oil
3	eggs
1/2	cup chopped pecans
1/2	cup toffee bits

Glaze and Garnish

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 Method Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Generously grease 12 mini fluted tube cake pans or 12 jumbo muffin cups with shortening (do not spray with cooking spray); lightly flour. 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. 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 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.