Ingredients:

8 tbsp (1 stick) butter, cut up (bottom)

1/4 cup heavy (whipping) cream (bottom)

1 cup packed brown sugar (bottom)

3/4 cup chopped pecans (bottom)

1 box devil's food cake mix (cake)

1 cup water (cake)

1/2 cup oil (cake)

3 large eggs (cake)

1 cup heavy whipping cream (cream)

1/2 cup powdered sugar (cream)

Directions:

1. Place rack in center of oven and preheat oven to 325 F. Have ready two 9-inch layer pans. Place butter, sugar and cream in small heavy saucepan; cook and stir over low heat until butter is melted, about 3 minutes.

2. Divide evenly between the the layer pans and sprinkle evenly with chopped pecan. Set aside while you prepare the cake.

3. Place all cake ingredients in large mixing bowl and beat with hand-held mixer on low for 1 minute. Stop and scrape down side of bowl, and scrape bottom bowl.

4. Beat 2 minutes longer at medium speed, scraping bowl if needed, until batter looks smooth and well blended. Divide evenly between pans and place side by side on center oven rack.

5. Bake 35-37 minutes, until tops spring back when lightly touched and edges are just starting to pull away from the pan.

6. Cool in pans for 10 minutes; invert onto cooling rack to finish cooling, praline side up. Cool completely before filling.

7. Prepare whipped cream by first chilling a large bowl and the beaters to a hand held electric mixer in the freezer for a few minutes while you assemble your ingredients. Pour the cream into the chilled bowl and beat with mixer on high for 1 1/2 minutes until the cream has thickened. Stop the mixer and add the powdered sugar, then beat again on high speed for an additional 1 or 2 minutes, until stiff peaks form.

8. Assemble the cake by placing one layer, praline side up on your serving plate or cake stand. Spread with 1/2 of the whipped cream. Place second layer on top of whipped cream, praline side up and spread remaining whipped cream over the top. Leave sides bare.

9. Garnish with finely grated semisweet chocolate. Slice and serve.

Bon Appetit!