The Best Chocolate Cake You Will Ever Have!

Chocolate Praline Cake

1 stick butter, melt in a 12" non-stick skillet
Add and whisk with a nylon spiral whisk until blended:
1 cup brown sugar
1/2 cup whipping cream

Stir in:
1 cup coarsley chopped pecans

Mix in a seperate bowl the cake mix and then pour over the hot carmel mixture in your non-stick skillet (don't worry, some nuts will float):
1 box chocolate fudge cake mix (plus the ingredients to make the cake...eggs,oil,water)
Bake at 350 degrees for 25 minutes....yes in your non-stick skillet.

Let it cool for a few minutes and invert the cake onto a large round cake plate. I usually use my pizza stone since I do not have a cake plate that big. I put the pizza stone over my skillet and flip it over.