1/2 c. butter
1 c. brown sugar, firmly packed
1 pkg. Pillsbury plus Devil's food cake mix
1/3 c. oil
1/4 c. whipping cream
3/4 c. coarsely chopped pecans
1 1/4 c. water 3 eggs

TOPPING:

1 3/4 c. whipping cream
1/4 tsp. vanilla
1/4 c. powdered sugar
Whole pecans
Chocolate curls

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup heavy whipping cream, and brown sugar. Cook over low heat until butter is melted, stirring occasionally. Pour into 2 (8 or 9 inch) round cake pans. Sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil, and eggs at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon 1/2 of batter around edge of each pan and fill center of pans with remaining batter. Bake at 325 degrees for 35 to 45 minutes or until top springs back when touched lightly in center. Cool 15 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 praline side up on serving plate. Spread top with 1/2 whipped cream mixture. Top with remaining layer praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.