METHOD

• First preheat the oven to 325 degrees f.
• Then take a heavy saucepan and mix margarine whipping cream and brown sugar into it.
• Next cook the mixture over low heat just until butter is melted.
• After cooking pour this batter into two 8" or 9" round cake pans.
• You can shake over them evenly with chopped pecans.
• Now take a large bowl and combine cake mix, water, oil and eggs all together.
• Mix it all well at low speed until it gets moistened and then at high speed hit for 2 minutes.
• After that carefully spread the batter over pecan mix in the pans.
• Bake it for 35-40 minutes until the cake springs back when touched.
• Let it to cool for 5 minutes and then take away from the pans.
• Cool it entirely.

Topping:

• First heat the whipping cream into a small bowl.
• You should beat it until soft peaks are shaped into it.
• Then mix powdered sugar and vanilla and hit once again until stiff peaks are formed into it.
• Now place one layer on plate with praline side up. And then spread with 1/2 of the whipped cream.
• After that top with the second layer. Again praline side up and spread with left over whipped cream.
• Garnish the cake with whole pecans and chocolate curls.
• Store in the refrigerator.