1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar, packed
3/4 c. coarsely chopped pecans
1 box Devils Food cake mix (pudding in the mix)
1 1/4 c. water
1/3 c. oil
3 eggs

Combine butter, whipping cream, and brown sugar in a small heavy saucepan. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 inch pans and sprinkle evenly with chopped pecans.

Combine cake mix, water, oil, and eggs in large bowl. Beat at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees (preheated) 35-45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes. Remove from pans. Cool completely.

Place one layer on serving plate, praline side up. Spread with half of the topping. Top with second layer, praline side up. Spread top with remaining topping. Garnish with pecans halves and chocolate curls if desired. Store in refrigerator.

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Pecan halves (optional)
Chocolate curls (optional)

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