Cake:

• 1/2 cup butter or margarine
• 1/4 cup whipping cream
• 1 cup firmly packed brown sugar
• 3/4 cup coarsely chopped pecans (optional)
• 1 package Pillsbury Plus Devil’s Food Cake Mix
• 1-1/4 cups water
• 1/3 cup oil
• 3 eggs

Topping:

• 1-3/4 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla
• Whole pecans, if desired
• Chocolate curls, if desired

Directions:

Heat oven to 325 degrees F.

In a 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 8- or 9- inch round cake pans; sprinkle evenly with chopped pecans. In a 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 in 325 degree oven for 35 to 45 minutes or until cake springs back when touched lightly in the 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, if desired. Store in refrigerator. (Rookie personally doesn’t like the nuts . . . but you’re the cook, so you decide!)

Makes 12 servings.