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.
High Altitude (3500 to 6500 feet): Grease bottoms and sides of pans with shortening. Heat oven to 350°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. After baking, immediately turn pans upside down onto wire rack for 1 minute before removing pans
1 Serving: Calories 685 (Calories from Fat 315) Fat 35g (Saturated 15g) Cholesterol 85mg Sodium 470mg Carbohydrate 87g (Dietary Fiber 2g) Protein 6g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 12%.
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.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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