| 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 |
| 1. | 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 pans. Sprinkle evenly with peanuts. |
| 2. | Make cake batter as directed on box. Carefully spoon batter into pans. |
| 3. | Bake 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. |
| 4. | 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. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. |
| 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. |
|
| For an extra-special treat, serve each piece with a generous drizzle of chocolate syrup. |
|
| 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? |
Nutrition Information:
690 ( 330); 36g ( 14g, 3g); 80mg; 510mg; 84g ( 2g, 65g); 7g 8%; 0%; 8%; 10% 1 ; 4 1/2 ; 0 ; 1/2 ; 6 5 1/2