1/2 c  Butter or margarine

    1/4 c  Whipping cream

      1 c  Brown sugar; firmly packed

    3/4 c  Pecans; coarsely chopped

      1    Pillsbury plus devil's food

           -ake mix; pkg
  1 1/4 c  Water

    1/3 c  Oil

      3    Eggs

  1 3/4 c  Whipping cream

    1/4 c  Powdered sugar

    1/4 ts Vanilla

           Pecans; whole, if desired
           Chocolate curls, if desired
  Heat oven to 325 degrees. 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 2 - 8 or 9"
  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 @ 325 degrees 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 1/2 of whipped cream. Top with
  second layer, praline side up; spread top with remaining whipping
  cream. Garnish with whole pecans and chocolate curls, if desired.
  Store in refrigerator.