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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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( 22 Ratings)

22 Ratings

5 Stars 68%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 10 )

452191c3-3282-4c58-b775-b84a02465782

Prep Time 15 min
Total Time 4 hr 5 min
Servings 12

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® 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) chocolate-covered peanut, caramel and nougat candy, coarsely chopped

1: container Betty Crocker® Whipped fluffy white or whipped cream frosting

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Directions

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 cake pans. Sprinkle evenly with peanuts.
2 Make cake batter as directed on box. Carefully spoon batter into pans.
3 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.
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, peanut side up. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.

EXPERT TIPS

Expert Tips

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?

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 650
Calories from Fat: 310),

% Daily Value

Total Fat: 35g; 35%
(Saturated Fat 13g, 13% Trans Fat 2g 2% ),
Cholesterol: 80mg; 80%;
Sodium: 450mg; 450%;
Total Carbohydrate: 78g; 78%
(Dietary Fiber 2g 2% Sugars 60g 60% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 4/25/2013 7:07:01 PM REPORT ABUSE smarb said:

Rating:

I'm curious...the cake pans are ungreased...does that work? Why not grease the cake pans? I always have trouble with layer cakes sticking to the pan and would be afraid to bake this without greasing the pan.

This reply was: Helpful Inspiring

Posted 4/14/2012 3:03:15 PM REPORT ABUSE patriciajliddle said:

Rating:

I tweeked it a little and it was awesome. I used a 13x9 pan and followed the directions for making the cake and baked it. When it was cool I had a big bowl and beaters in the freezer chilling. Take the bowl an empty 2 pints of whipping cram in and beat it till peaks form then add 4 tbsp of 10x sugar,and 4 tesp of vanilla mix in but don't over beat. smooth whipped cream over top of cake and drizzle a small amt of chocolate syrup then sprinkle chopped unsalted peanuts ofer the top. Everyone gave it 10 stars if 10 were posible.

This reply was: Helpful Inspiring