1/2 c. butter
1/4 c. whipping cream
1 c. firmly packed brown sugar
3/4 c. coarsely chopped pecans
1 pkg. Pillsbury Plus Devil's food cake mix
1 1/2 c. water
1/3 c. oil
3 eggs

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla

Heat oven to 325 degrees. In small heavy pan, combine butter, 1/4 cup cream and brown sugar. Cook over low heat just until butter is melted, stir occasionally. Pour into 2 (9 x 8) round cake pans. Sprinkle with chopped pecans. Add remaining ingredients in large bowl and beat at high speed for 2 minutes. Carefully spoon batter over pecan mixture. Bake 35 to 45 minutes or until springs to touch. Cool 5 minutes and remove from pans. Cool. In small bowl, beat 1 3/4 cup cream until soft peaks blend in powdered sugar and vanilla until stiff peaks. To assemble put one layer on serving plate, a line side up. Spread with 1/2 cream mixture. Top with second layer praline side up. Spread top with remaining whip cream. Garnish with whole pecans and chocolate swirls.