Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease a 9x13-inch baking pan. Prepare the cake mix according to package directions. Pour half of the batter into the prepared pan and bake for 20 minutes.
- While the cake is baking, melt the caramels, butter, and milk together in a double boiler (or microwave in short intervals, stirring frequently) until smooth. Remove the cake from the oven and pour the caramel mixture evenly over the baked layer. Sprinkle chocolate chips and salted peanuts over the caramel layer. Carefully spread the remaining cake batter over the top.
- Reduce oven temperature to 250°F and bake for 20 minutes. Then increase oven temperature back to 350°F and continue baking for 10–15 minutes, or until the top is set and a toothpick inserted comes out clean. (Note: The second bake time may take a little longer than the original recipe, mine was closer to 25 minutes.)
- Remove from oven and cool completely before serving.
Notes
No frosting needed: This cake is very rich and sweet on its own. • Caramel tip: Stir frequently while melting to prevent scorching. Bake Time: The second bake time may take a little longer than the original recipe, so keep a watch for when the cake is done.