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 Devils 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
Pecan halves, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 9 x 13 inch pan; 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 half of batter over pecan mixture around edges of pan; spoon remaining batter 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. 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. Frost cake or pipe with whipped cream. Garnish with pecan halves. Serve with any remaining whipped cream. Store in refrigerator. Makes 12-15 servings.