Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

This recipe came from the Toronto Star Life Page on July 17th 2006.

Ingredients Nutrition

Directions

  1. For cake.
  2. Grease and flour 10-inch tube pan with removable bottom.
  3. In small pan on low heat, melt bars stirring frequently until blended.Set aside.
  4. In medium bowl,sift together flour, baking powder and baking soda.
  5. In large bowl, use electric hand mixer on medium low speed, then medium speed ,to beat together sugar and shortening until fluffy, about 5 minutes.Beat in eggs 1 at a time thoroughly incorporating each one. Beat in vanilla and Mars bar mixture until blended.Beat in a third of flour mixture.
  6. Beat in half of the buttermilk.Beat in the remaining flour mixture. Beat in the remaining buttermilk.
  7. Pour batter into prepared pan ,bake in preheated 325 oven 55 minutes or until tester comes out clean. Cool on wire rack 15 minutes.Turn out of pan on to serving plate.Cool completely.
  8. For icing, melt bars and butter on low heat, stirring frequently until blended.Remove from heat. Cool 5 minutes. Add icing sugar, milk and vanilla. Whisk vigorously until smooth. Spoon over cake,allowing it to drip down sides.
  9. For topping arrange Mars slices decoratively on top of cake.
Most Helpful

This is such a yummy caramel cake!!! The cake is not sweet at all which is a perfect balance to the icing. Many thanks for a tried and true, wonderfully-scrumptious mars mar cake recipe! Just a note, if you dont have buttermilk just take a cup of milk (i use light blue) and add 1 tablespoon of vinegar. I do this all the time and its just perfect. Edit, just thought I's share some tips on the method I use with this cake. I dont use tube pan with the removable base, I just use a normal cake tin with a large piece of baking paper (that covers the entire baking dish, and I just leave about a extra cm over the rim - not enough to burn down the house :) Then all you need to do is let the cake sit in the tin after being cooked for 10 - 15 minutes then lift the whole cake out, by the paper. Also, in the method, it says to cream the butter and sugar - no sugar in the recipe. I use about 1/4 to 1/3 of a cup, I must stress that the cake will not be sweet at all, but it is in a perfect balance with the icing (well perfect for us anyway) The topping of the thinly sliced mars bar...it looks lovely but much better to eat (in my opinion) without - not to mention that its a bit of a pain trying to get 'thin slices' of mars bars without it squashing up on you

joynewman007 March 10, 2007

Cake was disappointing, it had no taste at all, icing is really good though! I would use the icing but on a better cake recipe.

Louisecooke April 02, 2011

I used my own cake recipe - and took the icing recipe from here. It is to DIE FOR! Excellent! Definitely a keeper!!! :) Will be making this one again really soon! Thanks for posting!!!

WhipUpABatch January 22, 2011