Chocolate Praline Cake

Cake:

1/2 C. butter or margarine...............1 pkg. Devil's food cake mix

1/4 C. whipping cream....................1-1/4 C. water

1 C. packed brown sugar................1/3 C. oil

3/4 C. chopped pecans...................3 eggs

Topping:

1-3/4 C. whipping cream

1/4 C. powdered sugar

1/4 t. vanilla

In a small, heavy saucepan combine butter, whipping cream & brown sugar; cook over low heat just until butter is melted, stirring occasionally. Pour into an ungreased 13x9" pan, or 2- 8 or 9" round pans. Sprinkle evenly with chopped pecans.

Ina  large bowl, with an electric mixer, combine remaining cake ingredients at low speed till moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture in pan(s).

Bake at 325°, 50-60 minutes for sheet cake- 35-45 minutes for round pans, until cake springs back when lightly touched in center. Cool 5 minutes in pan(s), invert onto rack over waxed paper to cool completely. (May invert 13x9" cake onto serving platter)

In a small bowl, beat the whipping cream till soft peaks form. Add the powdered sugar & vanilla; continue beating until stiff peaks form. Pipe whipped cream onto cake; or on top of each of the round layers, stacking them. Decorate with chocolate curls & pecans. Store in refrigerator.

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