Peanut-Caramel-Candy Bar Cake

Name: Peanut-Caramel-Candy Bar Cake
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 1 box Betty Crocker® SuperMoist® dark chocolate or devils food cake mix; 237 milliliters packed brown sugar; 118 milliliters butter or margarine; 235 grams bars each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped; 118 milliliters peanuts, coarsely chopped; 1 container Betty Crocker® Whipped fluffy white or whipped cream frosting; 59 milliliters whipping cream

Peanut-Caramel-Candy Bar Cake requires roughly 4 hours and 5 minutes from start to finish. This gluten free recipe serves 12. One serving contains 404 calories, 5g of protein, and 16g of fat. A mixture of devil's food cake mix, butter, whipped cream frosting, and a handful of other ingredients are all it takes to make this recipe so flavorful.

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.

Ingredients you will need

Whipping Cream

Brown Sugar

Butter

Equipment you will use

Sauce Pan

Oven

Pour into 2 ungreased 9-inch round cake pans.

Sprinkle evenly with peanuts.

Ingredients you will need

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.

Ingredients you will need

Peanuts

Equipment you will use

Wire Rack