Ingredients

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 package 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

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 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 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 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 Tbls. flour to dry cake mix. Increase water to 1-1/3 C.. Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)