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

In a small, heavy saucepan, combine butter, 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 a large bowl, beat cake mix, water, oil, and eggs at low speed until moistened, then beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45 minutes 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
Whole pecans
Chocolate curls

Beat whipping cream in a small bowl 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 topping. Add second layer, praline side up; spread with remaining topping. Garnish with whole pecans and chocolate curls. Store in refrigerator. Makes 12 servings.