Chocolate Praline Layer Cake with Topping

• 12 cup butter or 12 cup Parkay margarine
• 14 cup whipping cream
• 1 cup firmly packed brown sugar
• 34 cup coarsely chopped pecans
• 1 package Pillsbury Plus Devils Food cake mix
• 1 14 cups water
• 13 cup oil
• 3 eggs
• 1 34 cups whipping cream
• 14 cup powdered sugar
• 14 teaspoon vanilla
• chocolate curls, if desired

1. Heat oven to 325 degrees.
2. In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted.
4. Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture.
5. Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes.
6. Spoon over pecan mixture.
7. Bake at 325 degrees for 40 minutes or until cakes tests done.
8. Cool 5 minutes in pans, remove from pans and cool completely.
9. Topping---------.
10. Beat 1 3/4 cups whipping cream until soft peaks form.
11. Fold in powdered sugar and vanilla, beat until stiff peaks form.
12. To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture.
13. Top with second layer, praline side up and spread with remaining whipped cream mixture.
14. Garnish with chocolate curls if desired.
15. Store in refrigerator.

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

Taken from www.food.com/recipe/chocolate-praline-layer-cake-with-topping-13396 (may not work)