PEANUT-CARAMEL-CANDY BAR CAKE
1/2 cup butter or margarine
1/4 cup whipping (heavy) cream
1 cup packed brown sugar
1/2 cup peanuts, coarsely chopped
1 pkg. Betty Crocker Super Moist devil's food cake mix
1-1/3 cup vegetable oil
3 eggs
1 pkg. Betty Crocker Homestyle fluffy white frosting mix
1/2 cup boiling water
4 bars (2.07 oz. each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped.
1.  Heat oven to 325.  Heat butter, whipping cream and brown sugar in heavy 1-1/2 qt. saucepan over low heat, stirring occasionally, just until butter is melted.  Pour into 2 ungreased round pans, 9 x 1-1/2 in.  Sprinkle evenly with peanuts. 

2.  Make cake mix as directed on pkg., using water, oil and eggs.  Carefully spoon batter over peanuts. 

3.  Bake 43-48 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 pkg., 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.
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