Ingredients

1/2 C. butter or margarine
1/4 C. whipping cream
1 C. brown sugar; firmly packed
3/4 C. pecans; coarsely chopped
1 devil’s food cake mix; package
1 1/4 C. water
1/3 C. oil
3 eggs
1 3/4 C. whipping cream
1/4 C. powdered sugar
1/4 tsp. vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Cooking Instructions

Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 C. 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 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake at 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 3/4 C. 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 1/2 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.
 
 
"Give us this day our daily bread." (Matthew 6:11)