Chocolate Praline Layer Cake

Preheat oven to 325°. In a small heavy saucepan, combine butter, brown sugar and whipping cream. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans and sprinkle evenly with chopped pecans. In a large bowl, combine cake mix, oil, water and eggs. Beat two minutes at high speed. Carefully spoon batter over pecan mixture. Bake at 325° for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely.

In a small bowl, beat 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 the 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.