1/2 c. butter
1/4 c. whipping cream
1 c. firmly packed brown sugar
3/4 c. coarsely chopped pecans
1 (2 layer size) pkg. Pillsbury Plus devil's food with pudding cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

1 3/4 c. whipping cream, chill cream, bowl, and beaters well
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans and chocolate curls (if desired)

Cake: Heat oven to 325 degrees. In small saucepan, combine butter, 1/4 cup whipping cream, and brown sugar. Cook over low heat until butter is just melted, stirring occasionally. Pour into 2 (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 at 325 degrees 35 to 45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes. Remove from pans. Cool completely.

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

To assemble cake: Place one layer on serving plate, praline side up. Spread with half of whipping cream. Top with second layer, pralines side up; spread top with remaining whipping cream. Garnish with whole pecans chocolate curls. Store in refrigerator.