Preheat oven to 325 degrees. Butter a 9x13 pan or two 9" rounds.
In a small saucepan, melt butter together with 1/4 cup cream and brown sugar over low heat. Pour the mixture into a prepared cake pan and sprinkle evenly with pecans. Set aside.
Place cake mix, water, oil, and eggs in mixer and mix on low for 1 minute. Scrape down. Mix on medium for 2 minutes more. Pour into pan(s), trying no to dislodge the praline mixture too much.
Bake 55 minutes (or 35 minutes for two rounds) until the cake springs back with lightly pressed with the finger. Cool on a wire rack for 10 minutes.
Run a butter knife around the edge of the pan and invert onto a platter.
Whip remaining 1 1/2 cups heavy cream with powdered sugar (Whip 2 minutes, then add sugar and whip until stiff). Frost cake on top of praline layer. If doing rounds, put a layer of frosting in between as well.
Garnish with shaved chocolate of chopped nuts, if desired.
Notes: Tried in 9x13. Praline got a bit too chewy. Try again in rounds.
In a small saucepan, melt butter together with 1/4 cup cream and brown sugar over low heat. Pour the mixture into a prepared cake pan and sprinkle evenly with pecans. Set aside.
Place cake mix, water, oil, and eggs in mixer and mix on low for 1 minute. Scrape down. Mix on medium for 2 minutes more. Pour into pan(s), trying no to dislodge the praline mixture too much.
Bake 55 minutes (or 35 minutes for two rounds) until the cake springs back with lightly pressed with the finger. Cool on a wire rack for 10 minutes.
Run a butter knife around the edge of the pan and invert onto a platter.
Whip remaining 1 1/2 cups heavy cream with powdered sugar (Whip 2 minutes, then add sugar and whip until stiff). Frost cake on top of praline layer. If doing rounds, put a layer of frosting in between as well.
Garnish with shaved chocolate of chopped nuts, if desired.
Notes: Tried in 9x13. Praline got a bit too chewy. Try again in rounds.
