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Peanut-Caramel-Candy Bar Cake

With little effort, you can make this decadent restaurant-style dessert at home!

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Prep Time: 15 minutes

Total Time: 4 hours 5 minutes

Servings: 12 servings

Recipe

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*Percent Daily Values are based on a 2,000 calorie diet.

High Altitude (3500-6500 ft):
Heat oven to 350°F. Heat butter, whipping cream and brown sugar over medium-low heat. Remove cakes from pans immediately upon removal from oven.
Special Touch
For an extra-special treat, serve each piece with a generous drizzle of chocolate syrup.
Variation
Get your creative juices flowing, and invent your own versions of this divine dessert. How about using almonds instead of the peanuts and chocolate-covered almond and coconut bars instead of the peanut candy?

Ingredients

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup peanuts, coarsely chopped
1 box Betty Crocker® SuperMoist® devil's food or dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
4 bars (2.07 oz each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped
1 container Betty Crocker® Whipped Fluffy white or whipped cream frosting

1Heat oven to 325°F. In heavy 1 1/2-quart saucepan, heat butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased 9-inch round pans. Sprinkle evenly with peanuts.
2Make cake batter as directed on box. Carefully spoon batter into pans.
3Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack, placing cakes peanut sides up. Cool completely, about 1 hour.
4Gently stir candy into frosting. Place 1 cake layer, peanut side up, on serving plate. Spread with half of the frosting mixture. Top with second layer. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.