Instructions: Heat oven to 325 degrees F. 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 two 9 or 8-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 high speed. Carefully spoon batter over pecan mixture.

Bake at 325 degrees F. for 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 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 half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

TIP: Cake can be prepared in 13x9-inch pan. Bake at 325 degrees F. for 50 to 60 minutes or until cake springs back when touched lightly in center.

Cool 5 minutes; invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.

HIGH ALTITUDE - Above 3500 Feet: Add 2 tablespoons flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350 degrees F. for 30 to 35 minutes. Immediately remove from pans.

Amount

16 Servings

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