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CHOCOLATE SUPREME CAKE 
CAKE:

1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar, packed
3/4 c. coarsely chopped pecans
1 (18.25 oz.) pudding included devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

TOPPING:

1 3/4 c. whipping cream
1/4 c. confectioners' sugar
1/4 tsp. vanilla extract
Whole pecans (optional)
Chocolate curls (optional)

Preheat oven to 325 degrees. In small heavy saucepan combine butter, 1/4 cup whipping cream and brown sugar. Stirring occasionally, cook over low heat just until butter is melted. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with chopped pecans.

In large mixer bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture.

Bake in preheated oven until cake springs back when touched lightly in center, 35 to 45 minutes. Cool 5 minutes. Remove from pans. Cool completely.

In small mixer bowl beat 1 3/4 cups whipping cream until soft peaks form. Blend in confectioners' sugar and vanilla. Beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline-side up. Spread with half whipped cream. Top with second layer, praline-side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. Makes 12 servings.

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