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CHOCOLATE PRALINE TORTE

1 c. packed brown sugar
1/2 c. real butter
1/4 c. whipping cream
3/4 c. coarsely chopped pecans
1 pkg. devils food cake mix

Topping:
1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla extract
shaved chocolate for garnish

In saucepan, combine brown sugar, butter, and cream. Stir over low
heat until butter is melted. Pour into 2 greased 9" round cake
pans. Sprinkle with pecans; set aside. Prepare cake mix according
to package directions. Carefully pour batter over pecans. Bake
325 degrees for 35-45 minutes or until toothpick comes out clean.
Cool in pans for 10 minutes. Invert onto wire racks to cool
completely.

For topping, beat cream in a mixing bowl until soft peaks form. Add
sugar and vanilla; beat until stiff. Place 1 cake layer, pecan
side up, on a serving plate. Spread with half of topping. Top
with second cake layer and remaining topping. Garnish with shave
chocolate, if desired. Store in refrigerator.

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