1 c. firmly packed brown sugar
1/2 c. butter, cut up
1 c. coarsely chopped pecans or walnuts
1/4 c. heavy whipping cream, divided
1 pkg. yellow cake mix
1 c. buttermilk
3 lg. eggs
1/3 c. vegetable oil
1/2 tsp. nutmeg

Combine brown sugar, shortening and 1/4 cup cream in small saucepan. Cook over low heat, stirring occasionally, until shortening is melted. Pour mixture into 2 ungreased 9 inch round cake pans; sprinkle evenly with chopped nuts. Combine cake mix, buttermilk, eggs, oil and nutmeg in large bowl. Blend at low speed, increase to high, beat 2 minutes.

Carefully spoon batter over nut mixture in pans (praline). Bake 40 to 45 minutes at 325 degrees. Cool in pans 5 minutes. Invert onto wire racks and cool completely. Beat remaining cream. Place 1 layer on cake plate, praline side up. Put on 1/2 cream. Top with second layer, praline side up and cover with remaining whipped cream. Refrigerate 1 hour before serving.