Recipe: Banana Butterfinger Cake

Banana Butterfinger Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Chocolate
Bananas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Cake flour
1 teaspoon Baking powder
1/2 teaspoon Salt
1/8 cup (1 stick) unsalted butter
Room temperature
1 1/2 cups Sugar
3 large Eggs
1 tablespoon Dark rum
1 teaspoon Vanilla extract
3/4 cup Sour cream
1 teaspoon Baking soda
2 cups Mashed ripe bananas (about
5
1 1/2 cups Chopped Butterfinger bars
(about 6 oz.)
-----GLAZE-----
2/3 cup Whipping cream
7 tablespoons Unsalted butter -- cut into
Large pieces
1 tablespoon Light corn syrup
14 ounces Semisweet chocolate -- chopped
2 teaspoons Dark rum
1 teaspoon Vanilla extract
1 3/4 cups Chopped Butterfinger bars
(about 7-1/2 oz)
FOR CAKE: Position rack in top third of oven; preheat to 350-degree
F.
Butter two 9-inch-diameter cake pans with 1-1/2-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 extract. 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 cakes to loosen.
Turn out cakes onto racks and cook. Peel off 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 simmer over medium heat, stirring unti 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 occasionally,
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 of cake layer. Top with second cake layer. Spread remaining
glaze over top and sides of cake. Cover top and sides of cake
with chopped Butterfinger bars.
Remove paper strips. (Can be made 2 days ahead. Cover cake and
store at room temperature.)
SOURCE: BON APPETIT, June '93