Recipe - Chocolate Praline Layer Cake

One half cup Butter or margarine
One fourth cup Whipping cream
1 cup Brown sugar; firmly packed
Three fourths cup Pecans; coarsely chopped
1 Pillsbury plus devil's food
ake mix; pkg
1 One fourth cup Water
1/3 cup Oil
3 Eggs
1 Three fourths cup Whipping cream
One fourth cup Powdered sugar
One fourth teaspoon Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan,
combine butter, One fourth cup whipping cream and brown
sugar. Cook over low heat, just until butter is
melted, stirring occasionally. Pour into 2 8 or 9"
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 Three fourths 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini