Chocolate Praline Layer Cake

I had decided to make this cake to bring back to my Mum's place in conjunction with the occasion of shifting to our new house. The feedback for the cake was okay but room for improvement will be to cut down the sugar content of the cake due to my Dad's health condition. So my dear Daddy didn't dare to have a bite of it due to the overly sweetness of the cake. So I am hoping to make a more healthy type of cake to bring back during my next visit back to hometown. Oh, by the way, I failed miserably in assembly the cake. Presentation wise of the cake was a total failure. Sigh.. I need to improve further on this.

Ingredients

1 box of Pillsbury chocolate mix

1 1/4 cup water

1/3 cup oil

1/2 cup butter

1/4 whipping cream

1 cup brown sugar

3/4 cup coarsely chopped pecan

Topping

1 3/4 cup whipping cream

1/4 cup icing sugar

1/4 tsp vanilla

chocolate flakes/balls for decoration

sponge fingers for decoration

Methods

1. Preheat oven to 170 Celsius. In a small heavy saucepan, combine butter, 1/4 whipping cream and brown sugar. Cook over low heat just until butter is melted; stirring occasionally. Pour into two 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans.
2. In a large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
3. Bake at 170 Celsius for 35 to 45 minute or until cake springs back when touched lightly at center. Cool 5 minutes; remove from pans. Cool for 1 hour or until completely cooled.
4. In a small bowl, beat 1 3/4 cup whipping cream until soft peaks form. Add icing sugar and vanilla; beat until stiff peaks form.
5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer; praline side up; spread top with remaining whipped cream. Garnish with chocolate flakes/balls and place sponge fingers as decoration. Store in refrigerator.