Chocolate Praline Torte

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 3/4 cup coarsely chopped pecans
• 1 package devil's food cake mix (regular size)
• topping:
• 1-3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• Chocolate curls, optional

Directions

1. In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased
2.  9-in. round baking pans. Sprinkle with pecans; set aside.

1. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely.
2. For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; 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. Sprinkle with chocolate curls if desired. Store in the refrigerator.