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 Devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs

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 two 9 or 8 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil, eggs, at low speed until moistened; beat 2 minutes at highest speed. Carefully spoon 1/2 of batter around edges of each pan and fill centers 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 5 minutes. Remove from pans. Cool completely.

TOPPING:

1 3/4 c. whipped cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired

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 of 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. 12 servings.