1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar
3/4 c. chopped pecans
1 devils food cake with pudding in it
1 1/4 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 saucepan combine butter, 1/4 cup cream and brown sugar. Cook over low heat until butter is melted. Pour into 2 round cake pans. Sprinkle pecans over caramels.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened, 2 minutes at high. Spoon over pecans. Bake 35-45 minutes. Cool 5 minutes. Remove from pans. Cool.

Topping: In small bowl beat 1 3/4 cups cream until soft peaks form. Blend in powdered sugar and vanilla. Beat until stiff peaks form. Place layer praline side up. Spread with 1/2 whipped cream. Repeat. Garnish with pecans and chocolate curls. Refrigerate.