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Print this Recipe    Butterfinger

Banana Butterfinger Cake

2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
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.)

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)

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.

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.


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