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CHOCOLATE PRALINE LAYER CAKE

- from Cupcake recipe
--CAKE:--
1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. Pillsbury Devil s Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
--TOPPING:--
1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired
Heat oven to 325 degrees. In small 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 2 (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 at highest speed for 2 minutes.
Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35 to 45
minutes or until cake springs back when touched lightly in center. Cool 5
minutes. Remove from pans and cool completely. In small bowl, beat 1 3/4 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 1/2 of topping over first layer. Top with second layer,
praline side up; spread with remaining whipping cream. Garnish with whole
pecans and/or chocolate curls. Store in refrigerator. Serves up to 12. High
altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. Increase
water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. Remove
immediately from pans.
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