Peanuts 'N Candy Cake
Yield
1 CakePrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | package | cake mix, yellow |
|
| 1 | cup |
peanuts, unsalted
roasted, finely chopped |
*
|
| 1 | cup | water |
|
| ⅓ | cup | vegetable oil |
|
| 3 | large | eggs |
|
| Topping | |||
| 1 | can | vanilla frosting | * |
| ¼ | cup | peanut butter |
|
| ½ | cup |
peanuts, unsalted
roasted, coarsely chopped |
*
|
| 1 | each |
butterfinger chocolate bars
coarsely chopped |
* |
| ⅓ | cup |
candy corn
or 16 ea candy pumpkins |
* |
Trans-fat Free
Directions
Heat oven to 350℉ (180℃).
Grease and flour 13x9-inch pan. In large bowl, combine all cake ingredients.
Beat as low speed until moistened; beat 2 minutes at high speed. Pour into prepared pan.
Bake at 350℉ (180℃) for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
In medium bowl, mix frosting and peanut butter until smooth. Spread evenly over cake.
Sprinkle with peanuts and candy bar. Arrange candy corn on cake.
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