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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup peanuts, coarsely chopped
1 box devils food or dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
4 (2.07 oz ) bars chocolate-covered peanut, caramel and nougat candy, coarsely chopped
1 container Whipped Fluffy white or whipped cream frosting
Heat oven to 325. 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.
Make cake batter as directed on box. Carefully spoon batter into pans. 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.
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. Serve piece with a generous drizzle of chocolate syrup.
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PEANUT-CARAMEL-CANDY BAR CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup peanuts, coarsely chopped
1 box devils food or dark chocolate cake mix
Water, vegetable oil and eggs called for on cake mix box
4 (2.07 oz ) bars chocolate-covered peanut, caramel and nougat candy, coarsely chopped
1 container Whipped Fluffy white or whipped cream frosting
Heat oven to 325. 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.
Make cake batter as directed on box. Carefully spoon batter into pans. 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.
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. Serve piece with a generous drizzle of chocolate syrup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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