Vickie's Chocolate Praline Layer Cake
     submitted by Michelle Campbell

Cake:

½ cup butter or margarine
¼ cup whipping cream
1 cup firmly pack brown sugar
¾ cup chopped pecans
1 package chocolate cake mix
water
oil
eggs

Topping:

1-3/4 cups whipping cream
¼ cup powdered sugar
¼ teaspoon vanilla
Whole pecans and chocolate curls, if desired

Heat oven to 325 degrees. In small heavy saucepan, combine butter, ¼ 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 large bowl, combine cake mix, water, oil and eggs (amounts and mixing time according to package directions). Bake for 35-45 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 cup 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. Makes 12 servings.