Chocolate Praline Layer Cake

• 1/2 c. butter
• 1 c. firmly packed brown sugar
• 1/4 c. whipping cream
• 3/4 c. coarsely chopped pecans
• 1 pkg. devils food cake mix with pudding
• 1/3 c. oil
• 1 1/4 c. water
• 3 eggs
• 1 3/4 c. whipping cream
• 1/4 tsp. vanilla
• 1/4 c. powdered sugar
• 12 to 16 whole pecans, if desired
• Chocolate curls, if desired

1. Preheat oven to 325u0b0. In a small heavy saucepan, combine butter, brown sugar and whipping cream. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans and sprinkle evenly with chopped pecans. In a large bowl, combine cake mix, oil, water and eggs. Beat two minutes at high speed. Carefully spoon batter over pecan mixture. Bake at 325u0b0 for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely.
2. In a 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 half of the 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.

butter, brown sugar, whipping cream, pecans, devils food cake, oil, water, eggs, whipping cream, vanilla, powdered sugar, pecans, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29976 (may not work)