In a saucepan, combine brown sugar, butter and cream. Stir over low heat until
butter is melted. Pour into two greased 9-inch round cake pans. Sprinkle with pecans;
Prepare cake mix according to package directions. Carefully pour batter over
pecans. Bake at 325 degrees F for 35 to 45 minutes or until a wooden pick 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 extract; beat until stiff.
Place one cake layer, pecan side up, on a serving plate. Spread with half of
the topping. Top with second cake layer and remaining topping. Garnish with chocolate
curls if desired. Store in the refrigerator.