Chocolate Praline Torte

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 3/4 cup coarsely chopped pecans
• 1 package devil's food cake mix (regular size)
• 1-3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Chocolate curls, optional

1. In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside.
2. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325u0b0 for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
3. For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff.
4. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chocolate curls if desired. Store in the refrigerator.

brown sugar, butter, heavy whipping cream, pecans, cake, heavy whipping cream, confectioners, vanilla, chocolate curls

Taken from www.tasteofhome.com/recipes/chocolate-praline-torte/ (may not work)