1 pkg. Duncan Hines deluxe angel food cake mix
1/2 c. butter
1/4 c. milk
1 c. packed brown sugar
1 3/4 c. powdered sugar
1 c. salted peanuts, chopped

Line a 15 x 10 inch jelly roll pan with aluminum foil, allowing foil to extend about 1 inch beyond the rim of the pan. Prepare cake as directed on package. Turn batter into lined pan and spread evenly. Cut through batter with knife or spatula to remove large air bubbles.

Bake in 350 degree oven for 25 to 30 minutes or until top springs back lightly to touch of fingertip. Turn cake into a large tray and gently peel off foil; let cake cool.

For frosting, heat butter, milk and brown sugar in saucepan; stir until sugar is dissolved. Stir in powdered sugar, remove from heat and beat until frosting is of spreading consistency; add more powdered sugar, if necessary. Spread on cooled cake and top with chopped peanuts. Cut into finger-sized slices. Makes 24 slices.