Chocolate Praline Layer Cake

1/2 c Butter or margarine 
1/4 c Whipping cream 
1 c Brown sugar; firmly packed 
3/4 c Pecans; coarsely chopped 
1 Devil's Food cake mix
1 1/4 c Water 
1/3 c Oil 
3 Eggs 

Topping

1 3/4 c Whipping cream 
1/4 c Powdered sugar 
1/4 ts Vanilla
Pecans; whole, if desired  

Heat oven to 325 degrees. 

In small heavy saucepan, combine butter, whipping cream and brown sugar. 
Cook over low heat, just until butter is melted, stirring occasionally. 

Pour into 2 - 8 or 9" 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 35 to 45 minutes or until cake springs back when touched 
lightly in center. Cool 5 minutes. Remove from pans. Cool completely. 

Topping: 

In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar 
and vanilla; beat until stiff peaks form. 

To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 
of the whipped cream. Top with second layer, praline side up; spread top with 
remaining whipping cream. 

Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.