Chocolate praline cake

I was in the mood for chocolate the other night (okay what night am I NOT in the mood for chocolate?) and saw this recipe in my cake mix doctor cookbook. It's super easy and while it may not look very pretty, it was seriously delicious.

1 stick butter
1/2 C heavy cream
1 C packed light brown sugar
3/4 C chopped pecans

1 box devils cake mix
1/2 C oil
3 large eggs

Sweetened cream for frosting
1 square semisweet chocolate for garnish

- preheat oven to 325, set aside 2 9 inch round cake pans
-Place butter, cream and brown sugar in small saucepan. Heat on low, stirring until butter is melted, 3 min.
-Pour mixture evenly into the cake pans and sprinkle evenly with chopped pecans.
-In mixing bowl put cake mix, water, oil and eggs. Blend on low for 1 minute, stop, scrape down sides and blend on medium for 2 more minutes
-Divide batter between the round pans pouring it over pecan mixture then smooth it out with spatula, put pans in oven side by side.
- Bake till they spring back 35-37 min. Remove from oven and let cool for a little before taking out of pan otherwise the caramel will spread everywhere.
-Prepare sweetened cream

Sweetened Cream
1 C heavy cream
1/4 C confectioners sugar

Place a clean, large mixing bowl and beaters in the freezer for a few minutes. Pour whipping cream into chilled bowl and beat on high till it has thickened, 1 1/2 min. Stop machine and add sugar. Beat on high until stiff peaks form, 1-2 min more.

Place one cake layer, praline side up on serving platter and spread half of the sweetened cream on top. Place second layer on, praline side up and frost with rest of sweetened cream. Sprinkle top with grated semi sweet chocolate.

Notes- I kept this in the fridge because I liked the cream to be cold. But it did mean that the caramel got more solid and was a bit harder to cut so I had to use a serrated knife. It's definitely a messy cake to serve but SO good.