CAKE:

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
Chocolate curls

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat until b utter melts, stirring occasionally. Pour into two 9 or 8 inch round cake pans; sprinkle 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 35 to 45 minutes until done. cool 5 minutes. Remove from pans. Cool completely.

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 1 layer on plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread with whipped cream. Garnish with whole pecans and chocolate curls, if desired. Refrigerate; 12 servings.