½ cup butter or margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 package devil’s food with pudding cake mix
1¼ cups water
1/3 cup oil
3 eggs
Topping:
1¾ cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
Whole pecans and chocolate curls if desired
 | Heat oven to 325°. In small saucepan, combine butter, ½ cup whipping cream and brown sugar.
Cook over low heat until butter is just melted, stirring occasionally.
Pour into two 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 for 35 to 45 minutes or until cake springs back when lightly touched in center.
Cool 5 minutes. Remove from pans. Cool completely. |
| In small bowl, beat 1¾ cups of whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. |
| To assemble cake: place one layer on a serving plate, praline side up. Spread ½ of whipping cream. Place second layer on top, and ice with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. Makes 12 servings. |
Recipe compliments of Austin American-Statesman
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