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 devils food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
Cool Whip

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 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. To assemble cake, place 1 layer on serving plate, praline side up. Spread with Cool Whip. Top with second layer and spread with Cool Whip. Store in refrigerator.