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

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Pecan halves (optional)
Chocolate curls (optional)

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat until butter is melted, stirring occasionally. Pour into 2 (9 or 8 inch) round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Carefully spoon about 1/4 of batter over pecan mixture around edges of each pan; spoon remaining batter evenly into center of each pan.

Bake at 325 degrees for 35-45 minutes or until cake springs back when touched lightly in center. 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 cake, place 1 layer on serving plate, praline side up. spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with pecan halves and chocolate curls, if desired. Store in refrigerator. 12 servings.

HIGH ALTITUDE- about 3400 feet. Add 2 tablespoons flour to dry cake mix and increase water to 1 1/3 cups. Bake at 350 degrees for 30-35 minutes. Immediately remove from pans.