Peanut-Caramel-Candy Bar Cake

Sorce	supamike
Caloric	:1 Serving: Calories 690 (Calories from Fat 330); Total Fat 36g (Saturated Fat 14g, Trans Fat 3g); Cholesterol 80mg; Sodium 510mg; Total Carbohydrate 84g (Dietary Fiber 2g, Sugars 65g); Protein 7g Percent Daily Value*: Vitamin A 8%; Vitamin
Ingridients	Prep Time:15 min Start to Finish:4 hr 5 min Makes:12 servings 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® devil's food or dark chocolate 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
Instructions	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 pans. Sprinkle evenly with peanuts. 2. Make cake batter as directed on box. Carefully spoon batter into pans. 3. 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. 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. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. High Altitude (3500-6500 ft): Heat oven to 350°F. Heat butter, whipping cream and brown sugar over medium-low heat. Remove cakes from pans immediately upon removal from oven.