Chocolate Praline Cake

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25 ounce) devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Topping:
1 3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Whole pecans
Chocolate Curls

Heat oven to 325 degrees F.

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 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.

Bake for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.

In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in confectioners' sugar and vanilla extract; beat until stiff peaks form.

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

12 servings