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 Devil's Food Cake Mix
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
Whole pecans, if desired and chocolate curls

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.

Bake at 325 degrees for 35-45 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 creaming 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 top 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. 12 servings.

HIGH ALTITUDE: Above 3500 feet - add 2 tablespoons flour to dry cake mix. Increase water to 1 1/3 cups. Bake at 350 degrees for 30-35 minutes. Immediately remove from pans.