Peanut-Caramel-Candy Bar Cake  
Posted By: TUDDLES Wed 1 Mar 2006 3:46 pm
With little effort, you can make this decadent restaurant-style dessert at home!
Makes 12 servings

Ingredients:
1/2 cup butter or margarine
1/4 cup whipping (heavy) cream
1 cup packed brown sugar
1/2 cup peanuts, coarsely chopped
1 package Betty Crocker® SuperMoist® chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 package Betty Crocker® HomeStyle fluffy white frosting mix
1/2 cup boiling water
4 bars (2.07 ounces each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped

Directions:
1. Heat oven to 325°F. Heat butter, whipping cream and brown sugar in heavy 1 1/2-quart saucepan over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased round pans, 9x1 1/2 inches. Sprinkle evenly with peanuts.
2. Make cake mix as directed on package, using water, oil and eggs. Carefully spoon batter over peanuts.
3. Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack, placing cakes peanut side up. Cool completely, about 1 hour.
4. Make frosting mix as directed on package, using 1/2 cup boiling water. Fold in candy. Place 1 cake layer, peanut side up, on serving plate. Spread with half of the frosting mixture. Top with second layer. Spread with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
High Altitude (3500-6500 ft) Heat oven to 350°F. Grease pans. Add 2 Tbsp all-purpose flour to cake mix. Use 1 1/2 cups water and 1 Tbsp oil. Beat on low speed 30 seconds; beat on medium 2 minutes. After baking, turn pans upside down onto wire rack; let stand 1 minute.