Chocolate Praline Cake
1/2 cup margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup chopped pecans
1 pkg devils food cake mix
1 1/4 cup water
1/3 cup oil
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp vanilla
Preheat oven to 325 °F.
In small saucepan, combine margarine, 1/4 whipping cream and brown sugar; cook over low heat until margarine is melted. Pour into
ungreased 9x13" pan; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil, and eggs; beat well. Carefully spoon about half of the batter over pecan mixture around edges of the pan;
spoon remaining batter into center of pan. Bake for 50-60 minutes; let cool 5 minutes, invert onto serving platter and cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla, beat until stiff peaks
form. Frost cake with whipping cream. Store in refrigerator.