STREUSEL:

1 pkg. moist deluxe Devil's Food cake mix, divided
1 c. pecans, finely chopped
2 tbsp. brown sugar
2 tsp. cinnamon

CAKE:

3 eggs
1 1/3 c. water
1/2 c. vegetable oil

TOPPING:

1 (8 oz.) Cool Whip, thawed
3 tbsp. cocoa, sifted

Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. For streusel, combine two tablespoons cake mix, one cup pecans, brown sugar and cinnamon. Set aside.

FOR CAKE: Combine remaining cake mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour 2/3 batter into pan. Sprinkle with streusel mix and pour remaining batter evenly over streusel. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Place on serving plate. Cool completely.

FOR THE TOPPING: Place whipped topping in medium bowl. Fold in cocoa until blended. Spread on cooled cake. Garnish with chopped pecans and chocolate curls, if desired. Refrigerate until ready to serve.