1/2 c. butter
1/4 c. whipping cream
1 c. firmly packed brown sugar
3/4 c. coarsely chopped pecans
1 (18.25 oz.) pkg. pudding included devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

Heat oven to 350 degrees. In small heavy saucepan, combine butter, 1/4 cup cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (8 or 9-inch) cake pans; sprinkle evenly with pecans.

In large bowl combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon batter over pecan mixture. Bake for 35-45 minutes. Cool 5 minutes and remove from pans and 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 cake, place 1 layer on plate, praline side up; spread with 1/2 of whipped cream. Top with second layer and spread remaining cream. Garnish with whole pecans and chocolate curls.