Cake:
1/2 cup butter or margarina
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 pkg. devil’s food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 pkg. devil’s food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
Topping
3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
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 mentes, stirring occasionally. Pour into ungreased 13×9-inch pan; sprinkle evenly with chopped pecans. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Carefully spoon about half of batter oven pecan mixture round edges of pan; spoon remaining batter into center of pan.
Bale at 325 F for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; invert noto serving platter. Cool completely.
1/4 cup powdered sugar
1/4 teaspoon vanilla
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 mentes, stirring occasionally. Pour into ungreased 13×9-inch pan; sprinkle evenly with chopped pecans. In large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed. Carefully spoon about half of batter oven pecan mixture round edges of pan; spoon remaining batter into center of pan.
Bale at 325 F for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; invert noto serving platter. Cool completely.
In small bowl, beat 1 3/4 cup whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. Frost cake or pipe with whipped cream. Serve with any remaining whipped cream. Store in refrigerator. 15 servings
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