white chocolate crunch layer cake

How To Make white chocolate crunch layer cake

• 1

  Preheat oven to 350 degrees F.
• 2

  Coat two 9' round cake pans with cooking spray.Add honey roasted peanuts and white chocolate chips on both cake pans;mix well.
• 3

  Heat margarine in a large,deep skillet over medium heat.Add shredded coconuts and brown sugar,saute it for 5 minutes until the coconuts are completely caramelized.
• 4

  Remove from heat.Transfer to a small bowl,add melted peanut butter;mix well until coated.Set aside.
• 5

  In a large bowl,combine cake mix,water,eggs,oil and malted milk powder.Beat on medium speed for 3 minutes.Add sliced zero candy bars.
• 6

  Beat again on low speed for 40 seconds.
• 7

  Pour the cake batter into the prepared cake pans.
• 8

  Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for 10 minutes.
• 9

  In a medium bowl,combine whipped topping,cream cheese,milk and chopped white chocolate; whisk together for 4 minutes until blended.
• 10

  Place one layer of cake on a serving plate.Spoon the sauteed coconut mixture onto the cake,pour the caramel ice cream topping.
• 11

  Place a second cake on top.Spread the frosting on the top and sides of the cake.Top with remaining sliced zero candy bars.Refrigerate for 15 minutes before serving.
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