Banana Butterfinger Cake

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	Cake flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/8 cup	24g / 0.8oz	Butter unsalted - room temperature
1 1/2 cups	297g / 10oz	Sugar
3 cups	594g / 20oz	Eggs (large)
1 tablespoon	15ml	Dark rum
1 teaspoon	5ml	Vanilla extract
3/4 cup	177ml	Sour cream
1 teaspoon	5ml	Baking soda
2 cups	474ml	Mashed ripe bananas
1 1/2 cups	297g / 10oz	Butterfinger bars - chopped
		Glaze
2/3 cup	157ml	Whipping cream
7 tablespoons	105ml	Unsalted butter - cut into large pieces
1 tablespoon	15ml	Light corn syrup
14 oz	397g	Semisweet chocolate - chopped
2 teaspoons	10ml	Dark rum
1 teaspoon	5ml	Vanilla extract
1 3/4 cups	346g / 12oz	Butterfinger bars - chopped

Recipe Instructions

FOR CAKE: Position rack in top third of oven; preheat to 350F. 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 bananas -- mashed 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 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 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. Cover cake and store at room temperature.

Source:
BON APPETIT, June '93

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