Peanut-Caramel-Candy Bar Cake Recipe

Name: Peanut-Caramel-Candy Bar Cake
Prep time: 15 min
Cook time: 3 h 50 min
Total time: 4 h 5 min
Yield: 12 servings
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™ Super Moist™ dark chocolate or devil's food cake mix; Water, vegetable oil and eggs called for on cake mix box; 4 bars (2.07 oz each) Snickers™ candy bars, coarsely chopped; 1 container Betty Crocker™ Whipped fluffy white or whipped cream frosting

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™ Super Moist™ dark chocolate or devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
4 bars (2.07 oz each) Snickers™ candy bars, coarsely chopped
1 container Betty Crocker™ Whipped fluffy white or whipped cream frosting

	PREP TIME 15m	COOK TIME 3h50m	TOTAL TIME 4h5m
YIELD 12 servings

Instructions

Heat 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 cake pans.
Sprinkle evenly with peanuts.
Make cake batter as directed on box.
Carefully spoon batter into pans.
Bake 36 to 41 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.
Gently 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, peanut side up.
Spread top with remaining frosting mixture.
Cover and refrigerate at least 2 hours but no longer than 24 hours.