1/2 c. butter
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. coarsely chopped pecans
1 pkg. Pillsbury Plus Devils Food Cake Mix
1 1/4 c. water
1/3 c. oil
3 eggs

Heat oven to 375 degrees. In small heavy sauce pan, combine butter, 1/4 cup whipping cream and brown sugar. Cook just until butter is melted stirring occasionally. Pour into 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 high speed. Carefully spoon batter over pecan mixture. Bake at 375 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla

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, place layer on serving plate, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. Serves 12.