Chocolate Praline Torte

1 cup packed brown sugar
1/2 cup butter (no substitutes)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 (18.25 ounce) box devil's food cake mix

Topping
1 3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls (optional)

In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9-inch round cake pans. Sprinkle with pecans; set aside.

Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees F for 35 to 45 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.

For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff.

Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls if desired. Store in the refrigerator.

Yields 8 to 10 servings.