1/2 c. butter
1/4 c. whipping cream
1 c. firmly packed brown sugar
3/4 c. coarsely chopped pecans
1 (1 l;b. 2.25 oz) Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 c. water
1/3 c. oil
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
1.) Heat oven to 325 degrees. In small, heavy sauce pan, 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" round pans, sprinkle evenly with chopped pecans.
2.) In large bowl, combine cake mix, water, oil, and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
3.) Bake at 325 degrees for 35-40 minutes, or until cake springs back when touched lightly in center. Cool 5 minutes, remove from pans. Cool 1 hour or until completely cooled.
4.) In small bowl, beat 1 3/4 c. whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5.) To assemble cake, place1 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.