Preparation:
1. Heat oven to 325 degrees. Mix margarine, whipping cream and brown sugar in 1 1/2 quart heavy saucepan. Cook over low heat, stirring occasionally, just until margarine is melted. Pour into 2 ungreased round pans, 9x1 1/2 inches. Sprinkle evenly with peanuts.
2. Prepare cake mix batter as directed on package. Carefully spoon batter over peanuts.
3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; turn pans upside down onto wire racks to remove cakes. Cool completely.
4. Prepare frosting mix as directed on package. 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. |
