Chocolate Caramel Peanut Cake

Ingredients

-1box Betty Crocker SuperMoist chocolate fudge cake mix

-Water, oil and eggs called for on cake mix box

-2jars (11.5 oz each) salted caramel sauce

-1cup heavy whipping cream

-1tablespoon powdered sugar

-1cup chocolate-flavor syrup

-1/2cup chopped salted peanuts

Directions

1- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.

2- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.

3- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.