Chocolate Praline Layer Cake
brown sugar, firmly packed
pecans, coarsely chopped
devil's food cake mix
Preheat 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 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 for 35 to 45 minutes or until cake springs back when touched lightly in center.
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 on serving plate, praline side up.
Spread with 1/2 of whipped cream.
Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired.