1/2 c. butter
1/4 c. whipping cream
1 c. firmly packed brown sugar
1 c. coarsely chopped pecans
1 pkg. devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
Topping (recipe follows)
Whole pecans, if desired
Chocolate curls, if desired

TOPPING:

1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla

Heat oven to 325 degrees. In a 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 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 highest speed. Carefully spoon batter over pecan mixture.

TOPPING: In small bowl, beat cream until soft peaks form. Blend in powdered sugar and vanilla and beat.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream topping. Top with second layer, praline side up and spread top with remaining whipped cream topping. Garnish with pecans and chocolate curls, if desired. Serves 12.