Chocolate Praline Torte

Ingredients
1 cup packed brown sugar
12 cup butter
14 cup heavy whipping cream
34 cup coarsely chopped pecans
1 package devils food cake mix regular size
topping
134 cups heavy whipping cream
14 cup confectioners sugar
14 teaspoon vanilla extract
Chocolate curls optional
Directions

In a large saucepan combine brown sugar butter and cream. Stir over low heat until butter is melted. Pour into two greased 9in. round baking pans. Sprinkle with pecans set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 for 3545 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes invert onto wire racks to cool completely.

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.