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

TOPPING:

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

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 a 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 at 325 degrees for 35 to 40 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipping 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. Serves 12.