Recipe - Banana Butterfinger Cake

CAKE
2 One fourth cup Cake flour
1 teaspoon Baking powder
One half teaspoon Salt
One half cup (1 stick) unsalted butter;
room temperature
1 One half cup Sugar
3 lg Eggs
1 tablespoon Dark rum
1 teaspoon Vanilla extract
Three fourths cup Sour cream
1 teaspoon Baking soda
2 cup Mashed ripe bananas (about
5)
1 One fourth cup Finely chopped butterfinger
bars (about 6 ounces)

GLAZE
2/3 cup Whipping cream
7 tablespoon Unsalted butter; cut into
large pieces
1 tablespoon Light corn syrup
14 ounce Semisweet chocolate; chopped
2 teaspoon Dark rum
1 teaspoon Vanilla extract
1 One fourth cup Shopped butterfinger bars
(about 7 One half ounces)

For Cake: Position rack in top third of oven; preheat to 350. Butter two
9inch diameter cake pans with 1 and One half inch high sides. Line bottoms with
waxed paper rounds. Butter and flour paper. Sift flour, baking powder and
salt into medium bowl. Using electric mixer, beat butter in large bowl
until fluffy. Gradually add sugar and beat 2 minutes. Add eggs 1 at a time,
beating well after each addition. Beat in dark rum and vanilla exxtract.
Combine sour cream and baking soda in medium bowl. Add mashed bananas to
sour cream mixture and stir until well blended. Add dry ingredients to
butter mixture alternately with banana mixture, beginning and ending with
dry ingredients. Stir in chopped Butterfinger bars. Divide batter between
prepared pans. Bake until center of cake feels firm and tester inserted
into center comes out clean, about 30 minutes. Cool in pans on rack 10
minutes. Run small knife around sides of cake to loosen. Turn out cakes
onto racks and cool. Pull of waxed paper. (Can be prepared 1 day ahead.
Wrap cakes tightly and store at room temperature.)

For Glaze: Combine cream, butter and corn syrup in heavy medium saucepan.
Bring to a simmer over medium heat, stirring until butter melts. Remove
from heat; add chocolate and stir until melted and smooth. Stir in rum and
vanilla. Pour glaze into small bowl. Cover and refrigerate just until cool
and thick, stirring occassionally, about
40 minutes. Transfer 1 cake layer to platter. Slide waxed paper
strips under edges of cake. Stir glaze until smooth. Spread 1 cup glaze
evenly over top layer of cake. Spread remaining glaze over top and sides of
cake. Cover top and sides of cake with chopper Butterfinger bars. Remove
paper strips.
note: This came from an article in Bon Appetit called Candy Bar desserts.
It also contained recipes for Mounds Macaroons, Snickers Pie, Heath Bar
Brownie Sundaes with Caramel sauce, Frozen Milky Way Mouse with Bittersweet
Chocolate Sauce and Peanut Butter Cup Cheesecake. I didn't send the others
because I haven't tried them yet (although I do plan to!) If you want any
of them, let me know and I'll be happy to post them.

Posted to BakeryShoppe Digest V1 #213 by Mandy Bell mbell@cdsnet.net on
Sep 01, 1997