Ingredients

• 1/2 cup butter or margarine
• 1/4 cup whipping cream
• 1 cup brown sugar; firmly packed
• 3/4 cup pecans; coarsely chopped
• 1  package Devil's Food cake mix
• 1 1/4 cup water
• 1/3 cup oil
• 3 eggs

Topping

• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla
• whole pecans  and chocolate curls if desired

Method

Preheat oven to 325°F. In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake for 35-45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pan and cool completely.

Topping
In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

Assemble Cake
Place 1 layer on serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator

Yields 12 servings