Banana Mars Bar Cake Food

MARS BAR CAKE

Steps:

• For cake.
• Grease and flour 10-inch tube pan with removable bottom.
• In small pan on low heat, melt bars stirring frequently until blended.Set aside.
• In medium bowl,sift together flour, baking powder and baking soda.
• 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.
• Beat in half of the buttermilk.Beat in the remaining flour mixture. Beat in the remaining buttermilk.
• 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.
• 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.
• For topping arrange Mars slices decoratively on top of cake.

BANANA AND MARS BAR CAKE

Steps:

• Preheat oven to 180°C.
• Line a 7 x 11 x 21cm loaf pan with non-stick baking paper.
• Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy.
• Beat in 2 eggs and 2 bananas, mashed.
• Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped.
• Fold into the butter mixture with 1/2 cup (125ml) milk.
• Spoon into pan.
• Bake for 50-55 minutes. Set aside to cool.
• Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water.
• Drizzle over the cake to serve.

BANANA & MARS BAR CAKE

Steps:

• Preheat oven to 180°C Line a 7 x 11 x 21cm loaf pan with non-stick baking paper. Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy. Beat in 2 eggs and 2 bananas, mashed.
• Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped. Fold into the butter mixture with 1/2 cup (125ml) milk. Spoon into pan. Bake for 50-55 minutes. Set aside to cool.
• Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water. Drizzle over the cake to serve.

NO-BAKE-MARS-BARS-COCO-POPS MUFFINS

Steps:

• Line 2 mini muffin pans with paper cups.
• Take one Mars Bar and slice it into thin wafers and then cut those in half so you have tiny squares of Mars Bars. (Refrigerating the bar may help it from becoming too mushy when you slice it).
• In a large saucepan over a low heat melt the butter and remaining 4 of the Mars Bars until it is a runny caramel.
• Do NOT overcook as the butter and Mars Bars will become a toffee if you leave it to heat too long. The minute it has no lumps and is runny take it off the heat.
• Immediately add the Coco Pops and stir until combined.
• Put one teaspoon full of mixture into each paper cup and press down firmly so that it takes the shape of the cupcake. Put the filled muffin pan in the fridge while you do the other one.
• By the time you finish the second pan the first will have set so tip out the muffins onto a large tray and put more paper cups into the pan.
• Continue in this way until all of the mixture has been done.
• Melt the chocolate and place about a teaspoon full over the top of each muffin and smooth it gently.
• Finally add a square of sliced Mars Bar to decorate.
• Edited to add: I made this recently with jumbo sized cereal balls which I had chopped roughly with a knife as I couldn't find Coco-Pops and it was very nice. (Some even preferred the Nesquick chocolate cereal ball version.) I also made these as normal muffins and they were just as wonderful in a larger version.