Chocolate Praline Cake

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 package pudding included devils food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs

TOPPING:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla

Heat oven to 325�F. In small heavy saucepan, combine butter, 1/4 c. whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally.

Pour into 13x9 inch pan; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs on low until moistened, then beat on high for 2 minutes. Carefully spoon batter over pecan mixture.

Bake at 325�F for 35-45 minutes or until cake springs back when touch lightly in center. Cool for 5 minutes then invert onto serving plate. Cool completely.

In small bowl, beat 1 3/4 c. whipping cream til soft peaks form; blend in powder sugar and vanilla and beat until stiff peaks form. Frost cake with whipped cream. Store in fridge.