Banana butterfinger cake

 
                          BANANA BUTTERFINGER CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes                            Candies
                 Chocolate                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4   c            Cake flour
    1       t            Baking powder
      1/2   ts           Salt
      1/8   c            (1 stick) unsalted butter,
                         Room temperature
    1 1/2   c            Sugar
    3       lg           Eggs
    1       tb           Dark rum
    1       t            Vanilla extract
      3/4   c            Sour cream
    1       t            Baking soda
    2       c            Mashed ripe bananas (about
                         5)
    1 1/2   c            Chopped Butterfinger bars
                         (about 6 oz.)
                         -----GLAZE-----
      2/3   c            Whipping cream
    7       tb           Unsalted butter, cut into
                         Large pieces
    1       tb           Light corn syrup
   14       oz           Semisweet chocolate, chopped
    2       ts           Dark rum
    1       t            Vanilla extract
    1 3/4   c            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
  
 
 
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