Chocolate Praline Layer Cake

Directions

Heat oven to 325℉ (160℃).

In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar.

Cook over low heat, just until butter is melted, stirring occasionally.

Pour into 2 to 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.

Carefully, spoon batter over pecan mixture.

Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes. Remove from pans.

Cool completely.

In small bowl, beat 1 ¾ cups whipping cream until soft peaks form.

Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up.

Spread with ½ of whipped cream.

Top with second layer, praline side up; spread top with remaining whipping cream.

Garnish with whole pecans and chocolate curls, if desired.

Store in refrigerator.