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["Make chocolate cake layer:", "Preheat oven to 350u00b0F and oil cake pan. Line the bottom of pan with wax paper. Then dust pans with flour. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, and then gaudily raise speed to beat on high speed for 1 minute. Reduce speed to low and beat in water until just combined into thin batter. Pour batter into half sheet cake pan(18"" x 13"" x 4"") and bake in upper and lower thirds of oven, rotating 180 degrees halfway through baking, 15 to 20 minutes total still soft add almond cake batter.", "", "For almond cake layer", "Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Add batter to pan; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cake on rack.", "", "Make caramel- peanut layer:", "Bring sugar, corn syrup, water, and a pinch of salt to a boil in a 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, until mixture turns a golden caramel color, about 10 minutes. Remove from heat and carefully add cream and vanilla (mixture will bubble and steam). Stir in peanuts and immediately pour over cake layers, spreading evenly. Cool completely in pan on rack."]
