CAKE:

1/2 c. butter
1/4 c. heavy cream
1 c. brown sugar
3/4 c. chopped pecans (or walnuts)
1 pkg. pudding included devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

TOPPING:

1 3/4 c. heavy cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans & chocolate curls (opt.)

Heat oven to 325 degrees. In small saucepan combine butter, 1/4 cup heavy cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2 (9" or 8") 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. Bake at 325 degrees for 35 to 45 minutes until done. Cool 5 minutes. Remove from pans. Cool completely.

In small bowl beat 1 3/4 cups heavy cream until soft peaks form. Beat in sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 whipped cream. Top with second layer, praline side up, spread with remaining whipped cream. Garnish with pecans and chocolate curls. Store in refrigerator.