Water, oil and eggs called for on cake mix box
2 jars (11.5 oz each) salted caramel sauce
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 cup chocolate-flavor syrup
1/2 cup chopped salted peanuts
Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper. 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. 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.