My All-Time Favorite Holiday Cake Recipe

I stumbled upon this blog last night and they are sponsoring a contest to win a great cookbook! I needed to post a favorite recipe, so with the holidays in mind, I am posting my very favorite cake recipe!

CHOCOLATE PRALINE LAYER CAKE
Julie Bengtson
Bemidji, MN
Bake-Off® Contest 33, 1988

INGREDIENTS

Cake
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup firmly packed brown sugar
3/4	cup coarsely chopped pecans
1	(18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's 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
16	pecan halves, if desired
16	chocolate curls, if desired

DIRECTIONS

1.	Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
2.	In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
3.	Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
4.	In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5.	To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
High Altitude (3500-6500 ft) Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.