Chocolate Praline Layer Cake - cooking recipe

Ingredients

cake
1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsley chopped pecans
1 (18 ounce) package devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
topping
1 1/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
pecan halves, if desired
chocolate curls, if desired

Preparation

Heat oven to 325 degrees.
In a 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 9-inch round cake pans; sprinkle evenly with chopped pecans.
In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
Bake at 325 degrees for 35 to 45 minutes, or until done.
Cool 5 minutes; remove from pans and cool completely.
In a small bowl, beat 1 1/4 cup 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 half of whipped cream.
Top with second layer, praline side up; spread top with remaining whipped cream.
Garnish with pecan halves and chocolate curls if desired.
Store in refrigerator.