Recipe for cooking Banana Butterfinger Cake

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Banana Butterfinger Cake

Source: Bon Appetit, June 1993

2 1/4 c. cake flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. sugar
3 lrg. eggs
1 Tbsp. dark rum
1 tsp. vanilla extract or flavoring
3/4 c. sour cream
1 tsp. baking soda
2 c. mashed ripe bananas
1 1/2 c. chopped Butterfinger bars

Glaze
2/3 c. whipping cream
7 Tbsp. unsalted butter, cut into lrg. pieces
1 Tbsp. light corn syrup
14 oz. semisweet chocolate, chopped
2 tsp. dark rum
1 tsp. vanilla extract or flavoring
1 3/4 c. chopped Butterfinger bars

Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-in. diameter cake pans with 1 1/2-in. high sides. Line bottoms with wax paper rounds. Butter and flour paper.

Cake: Sift flour, baking powder and salt into med. bowl. Using electric mixer, beat butter in lrg. bowl until fluffy. Gradually add sugar and beat 2 mins.. Add eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract or flavoring.

Combine sour cream and baking soda in med. 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 greased pans. Bake until center of cake feels firm and tester inserted into center comes out clean, about 30 mins.. Cool in pans on rack 10 mins..

Run sm. knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

Glaze: Combine cream, butter and corn syrup in heavy med. saucepan. Bring to simmer over med. heat, stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla extract or flavoring. Pour glaze into sm. bowl. Cover and refrigerate just until cool and thick, stirring occasionally, about 40 mins..

Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1 c. 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.)

Yield: 12 servings