1 cup brown sugar
1/2 cup real butter
1/4 cup whipping cream
3/4 roughly chopped pecans
1 pkg devils food cake mix
Topping:
1 3/4 cups whipping cream
1/4 cup confectioners sugar
1/4 teaspoon vanilla extract
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into 2 greased 9 inch cake pans, sprinkle with pecans, set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans--CAREFULLY and slowly (may want to spoon it over so the pecans wont run to the edges). Bake at 325 degrees for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes. Invert onto wire racks to cool completely.
Topping:
Beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread half of the topping onto the layer. Top with second cake layer and spread remaining cream. Garnish with chocolate curls if desired. Store in refrigerator.
I have a Mimi. She is is pretty much amazing in every way but she is an ah-mah-zing cook. This cake was featured in Southern Living many many years ago and she made it for my birthday... needless to say it became and instant classic. She still makes the best ones!
