I came across this recipe a little while ago and thank goodness I scribbled it down on a scrap of paper because I went to find it again and couldn't. I apologize for not being able to give credit to the proper person that created this.
That being said.... this cake is super-de-duper tasty. It's a bit heavier - almost like a pound cake but not quite, yet is still crumbly and moist with crunchy bites of pecan.
You would think with all the chocolate and sugar it would be ridiculously sweet but I was surprised it was not. I was expecting it to taste much more chocolaty than it was. It is a mild chocolate that is perfect for dessert or tea time.
It's right in the middle between a chocolate cake and a vanilla cake.
Mars Bar Cake
5 full size Mars chocolate bars
1 cup butter (room temp), divided
2 cups sugar
1 tsp vanilla
4 eggs, separated
1/2 tsp baking soda
1 1/4 cup buttermilk
2 1/2 cups flour
1 cup chopped pecans
1 cup milk chocolate chips
1/3 cup Skor bits
Preheat oven to 325. Lightly spray a 10 inch bundt pan with cooking spray, set aside.
In a small pot over medium/low heat, stir the Mars chocolate bars and 1/2 cup of the butter together.
Stir until melted and smooth. Set aside.
In a large mixing bowl, cream remaining 1/2 cup butter together with the sugar and vanilla until smooth and creamy. Beat in the melted Mars bar mixture.
Beat in the egg yolks.
In a small bowl, dissolve the baking soda in the buttermilk. Beat into the Mars bar mixture. Slowly add in the flour and pecans until well combined.
In a separate bowl, beat the egg whites until stiff and then gently fold into the batter.
When mixed in, pour into prepared bundt pan.
Bake at 325 for approx an hour and 10 minutes. Keep an eye on it, starting at about 50 minutes. A toothpick inserted near the center should come out clean.
Let cool for about 10 minutes in the pan then gently run a knife around the cake and invert it on to a wire rack to cool completely.
So, it's already a pretty nice looking cake, right?
But let's bring it up another notch, shall we?
Melt the chocolate chips in a heavy duty plastic baggie in the microwave - start with 20 seconds, squish the bag, then microwave another 20 seconds, squish. Keep going until chips are melted and smooth. Clip a small corner off of the baggie and use it to drizzle the chocolate over the cake.
Sprinkle with the Skor bits.
Slice and serve.
Who wants a piece?
It is a little bit more involved than a regular cake but, trust me, when you are diving into a piece of this - you won't mind the effort at all.
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