CAKE:

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

Heat oven to 325 degrees. In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 13"x9" pan; sprinkle evenly with chopped nuts. In large bowl combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Carefully spoon about half of the batter over pecan mixture around edges of pan; spoon remaining mixture into center of pan.

Bake at 325 degrees for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes, invert onto serving platter and cool completely.

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Pecan halves, chocolate curls (if desired for garnish)

In small bowl beat whipping cream until soft peaks form. Blend in sugar and vanilla; beat until stiff peaks form. Frost cake and garnish, store in refrigerator.