Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Cake
1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Devil's Food Cake Mix
1 1/4 cups water
1/2 cup oil
3 eggs

Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally.

Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans. Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.

Bake at 325 degrees. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled. In small bowl, beat 1 3/4 cups 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. Makes 16 servings