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1/2 cup butter, or margarine
1/4 cup heavy whipped cream
1 cup brown sugar, packed
1/2 cup peanuts, coarsely chopped
1 package Betty Crocker SuperMoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
4 (2-ounce) packages candy bars, chocolate-covered peanut, caramel and nougat candy, coarsely chopped
Betty Crocker Whipped fluffy white ready-to-spread frosting or Creamy White Frosting:
1 Heat oven to 325°. Heat butter, whipping cream and brown sugar in heavy 1 1/2-quart saucepan over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased round pans, 9 x 1 1/2 inches. Sprinkle evenly with peanuts.
2 Make cake mix as directed on package, using water, oil and eggs. Carefully spoon batter over peanuts.
3 Bake 43 to 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 Fold candy into frosting. Place 1 cake layer, peanut side up, on serving plate. Spread with half the frosting mixture. Top with
second layer, peanut side up. Spread top of cake with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. Store covered in refrigerator.
Betty's Tip Top off this decadent cake with a flourish of chocolate. Just melt 1/2 cup semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly. Drizzle the chocolate over the frosting.
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