Chocolate Praline Layer Cake

Cake: 

1/2 cup butter

1/4 cup whipping cream

1 cup brown sugar

3/4 cup chopped pecans

18.25 ounce package devil's food cake mix

1 1/4 cups water

1/3 cup oil

3 eggs

Topping: 

1 3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

16 whole pecans

16 chocolate curls

Preheat the oven to 325°. In a small saucepan, combine the butter, ¼ cup whipping cream, and brown sugar. Cook over low heat just until the butter is melted, stirring occasionally. Pour this into two 8-9" round cake pans and sprinkle evenly with chopped pecans.

In a large bowl, combine the 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° for 35-45 minutes. Cool for 5 minutes. Remove from pan and cool for one hour.

Beat 1¾ whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Assemble the cake with the one layer praline side up and spread with whipped cream. Also spread the second layer with whipped cream. Garnish. Store in fridge.