Chocolate Praline Cake

This is one of those simple to do cakes, but looks amazing and tastes like you spent hours slaving over it. One warning though, it gets messy while you serve it, so don't be afraid to dig right in :)
Chocolate Praline Cake
from the Cake Mix Doctor

1 stick butter, cut up
1/4 cup heavy cream
1 cup brown sugar
3/4 cup pecans, chopped
1 package devil's food cake mix with pudding (it works without pudding as well)
1 cup water
1/2 cup oil
3 large eggs
1 (8 oz) tub cool whip or fresh whipped sweetened cream

Preheat oven to 325 degrees. In a small saucepan over low heat, stir together butter, cream, and sugar just until the butter melts--about 3 minutes. Divide the mixture between 2 nine-inch pans. Sprinkle each mixture with the chopped pecans and set aside.

In a large bowl, mix the cake mix, water, oil, and eggs. Blend on low for 1 minute, scrape down the sides, then blend on medium for 2 minutes. Divide into the 2 pans and spread smooth. Place the pans side by side in the oven and bake for 35-37 minutes. The cakes should spring back when lightly pressed.

Let the cakes cool in their pans for 10 minutes. Then run a dinner knife around the edges and turn out onto wire racks, praline side up. To serve, place on cake praline side up on a cake plate and spread half of your whipped cream/cool whip on top. Place the next cake, praline side up, on top and then spread again with the rest of the cool whip.

You can also make this in a 9x13 pan. Just put everything in the one pan (instead of dividing between 2 nine-inch pans) and bake for 55 minutes. Cool the same way and just spread all of the cool whip on top of the cake instead of stacking it. Enjoy!