Chocolate Praline Layer Cake

Cake:

• 1/2 c butter or margarine
• 1/4 c whipping cream
• 1 c firmly packed brown sugar
• 3/4 c coarsely chopped pecans
• 1 pkg. Devil's Food cake mix
• 1 1/4 c water
• 1/3 c oil
• 3 eggs

Topping:

• 1 3/4 c whipping cream
• 1/4 c powdered sugar
• 1/4 tsp vanilla
• 16 whole pecans, if desired
• 16 chocolate curls, if desired

Directions:

Heat oven to 325°F.

In small heavy saucepan, combine butter, 1/4 c whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325°F. for 35 to 45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled.

In small bowl, beat 1 3/4 c whipping cream until soft peaks form. Add 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 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.

16 servings