Chocolate Praline Layer Cake

Lindsay Walden
Cake
½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 (1 lb 2.25 oz) pkg pudding-included devil’s food cake mix
1 ¼ cups water
1/3 cup oil
3 eggs

Topping
1 ¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat over to 325˚F. In heavy small saucepan, combine butter, ¼ cup 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 minutes at medium speed. Carefully spoon batter over pecan mixture.
Bake at 325˚F for 30-45 minutes or until cake springs back when touched lightly in center. Cook 5 minutes. Remove from pans. Cool 1 hour or until completely cooled.
In small bowl, beat 1 ¾ cups whipping cream until soft peaks form. Gradually 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.