1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar, packed
18.25 oz. pkg. pudding-included devil's food cake mix
1 1/4 c. water
1/3 c. cooking oil
3 eggs

To make cake, in small heavy sauce pan, combine butter, whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (9 or 8 inch) round layer 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 in preheated oven 325 degrees for 40 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired

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

To assemble the cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of 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.