Banana butterfinger cake - part 1 of 2

12 servings

Ingredients

QuantityIngredient
-Don Fifield XKGR41A
cupCake flour
1teaspoonBaking powder
½teaspoonSalt
½cupUnsalted butter (1 stick) room temperature
cupSugar
3largesEggs
cupWhipping cream
7tablespoonsUnsalted butter;cut into large pieces
1tablespoonLight corn syrup
14ouncesSemisweet chocolate; chopped
1tablespoonDark rum
1teaspoonVanilla extract
¾cupSour cream
1teaspoonBaking soda
2cupsRipe bananas; mashed (ab.5)
cupButterfinger bars; finely chopped (ab. 6 ounces)
2teaspoonsDark rum
1teaspoonVanilla extract
cupButterfinger bars; chopped (ab. 7 1/2 ounces)

Directions

CAKE

GLAZE

FOR CAKE: Position rack in top third of oven; preheat to 350 deg.

Butter two 9-inch-diameter cake pans with 1½-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 vanila 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 w banana mixture, beginning & ending w 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 min.

Cool in pans on rack 10 min. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cool. Peel off waxed paper (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)