Chocolate Praline Layer Cake

• cake
• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup firmly packed brown sugar
• 3/4 cup coarsley chopped pecans
• 1 (18 ounce) package devil's food cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 eggs
• topping
• 1 1/4 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla
• pecan halves, if desired
• chocolate curls, if desired

1. Heat oven to 325 degrees.
2. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted, stirring occasionally.
4. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
5. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
6. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
7. Bake at 325 degrees for 35 to 45 minutes, or until done.
8. Cool 5 minutes; remove from pans and cool completely.
9. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
10. Blend in powdered sugar and vanilla; beat until stiff peaks form.
11. To assemble cake, place 1 layer on serving plate, praline side up.
12. Spread with half of whipped cream.
13. Top with second layer, praline side up; spread top with remaining whipped cream.
14. Garnish with pecan halves and chocolate curls if desired.
15. Store in refrigerator.

cake, butter, whipping cream, brown sugar, coarsley chopped, cake mix, water, oil, eggs, topping, whipping cream, powdered sugar, vanilla, pecan halves, chocolate curls

Taken from www.food.com/recipe/chocolate-praline-layer-cake-57274 (may not work)