Carnessa's Chocolate Praline Torte

• 1 cup brown sugar
• 12 cup real butter (no subs!)
• 14 cup whipping cream
• 34 cup pecans, chopped
• 1 (18 ounce) betty crocker devil's food cake mix
• 3 eggs
• 1 13 cups water
• 12 cup oil
• 1 34 cups whipping cream
• 14 cup powdered sugar
• 14 teaspoon vanilla

1. Preheat the oven to 325 degrees.
2. In a saucepan, combine brown sugar, 1/4 cup cream, and butter.
3. Heat until melted.
4. Divide and pour into two 9" greased round cake pans.
5. Sprinkle with the pecans.
6. Prepare the cake mix and pour over the pecans.
7. Bake until cake springs back when touched or toothpick comes out clean.
8. Cool 10 minutes in pan, then invert to wire racks.
9. Beat cream to soft peaks.
10. Add sugar and vanilla and beat until stiff.
11. Place a layer of the cake on the cake plate.
12. Spread with half the whipping cream.
13. Top with other layer and remaining cream.

brown sugar, butter, whipping cream, pecans, betty crocker, eggs, water, oil, whipping cream, powdered sugar, vanilla

Taken from www.food.com/recipe/carnessas-chocolate-praline-torte-159418 (may not work)