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

Heat oven to 325 degrees. In small heavy saucepan, combine butter and 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (8 or 9 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 to 45 minutes or until cake spring back when lightly touched in center. Cool 5 minutes. Remove from pans. Cool completely.

In small bowl beat 1 3/4 cups of 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 whipped cream. Top with second layer, praline side up spread remaining whip cream on top. Garnish with whole pecans, if desired. Store in refrigerator. 12 servings.