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Peanuts 'N Candy Cake

 

25

Yield

1

Cake

Prep

25

min

Cook

35

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

Cake
1 package cake mix, yellow
1 cup peanuts, unsalted
roasted, finely chopped
*
1 cup water
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
*
cup candy corn
or 16 ea candy pumpkins
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 87447% of calories from fat
 % Daily Value *
Total Fat 45g 70%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 990mg 41%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 10%
Sugars g
Protein 29g
Vitamin A 4% Vitamin C 0%
Calcium 21% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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