Banana Butterfinger Cake Recipe
- 2 1/4 c. Cake flour
- 1 tsp Baking pwdr
- 1/2 tsp Salt
- 1/2 c. (1 stick) unsalted butter, room temperature
- 1 1/2 c. Sugar
- 3 lrg Large eggs
- 1 Tbsp Dark rum
- 1 tsp Vanilla extract
- 3/4 c. Lowfat sour cream
- 1 tsp Baking soda
- 2 c. Mashed ripe bananas, (about 5)
- 1 1/4 c. butterfinger bars, Finely minced, (about 6 ounces)
- 2/3 c. Whipping cream
- 7 Tbsp Unsalted butter, cut into large pcs
- 1 Tbsp Light corn syrup
- 14 ounce Semisweet chocolate, minced,
- 2 tsp Dark rum
- 1 tsp Vanilla extract
- 1 1/4 c. Shopped butterfinger bars, (about 7 1/2 ounces)
DirectionsFor Cake: Position rack in top third of oven; preheat to 350. Butter two 9-inch diameter cake pans with 1 and 1/2 inch high sides.
Line bottoms with waxed paper rounds.
Butter and flour paper.
Sift flour, baking pwdr and salt into medium bowl.
Using electric mixer, beat butter in large bowl till fluffy.
Gradually add in sugar and beat 2 min.
Add in Large eggs 1 at a time, beating well after each addition.
Beat in dark rum and vanilla exxtract.
Combine lowfat sour cream and baking soda in medium bowl.
Add in mashed bananas to lowfat sour cream mix and stir till well blended.
Add in dry ingredients to butter mix alternately with banana mix, beginning and ending with dry ingredients.
Stir in minced Butterfinger bars.
Divide batter between prepared pans.
Bake till center of cake feels hard and tester inserted into center comes out clean, about 30 min.
Cold in pans on rack 10 min.
Run small knife around sides of cake to loosen.
Turn out cakes onto racks and cold.
Pull of 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 a simmer over medium heat, stirring till butter melts.
Remove from heat; add in chocolate and stir till melted and smooth.
Stir in rum and vanilla.
Pour glaze into small bowl.
Cover and chill just till cold and thick, stirring occassionally, about 40 min.
Transfer 1 cake layer to platter.
Slide waxed paper strips under edges of cake.
Stir glaze till smooth.
Spread 1 c.
glaze proportionately over top layer of cake.
Spread remaining glaze over top and sides of cake.
Cover top and sides of cake with chopper Butterfinger bars.
Remove paper strips.
It also contained recipes for Mounds Macaroons, Snickers Pie, Heath Bar Brownie Sundaes with Caramel sauce, Frzn Milky Way Mouse with Bittersweet Chocolate Sauce and Peanut Butter C.
I didn't send the others because I haven't tried them yet (although I do plan to!) If you want any of them, let me know and I'll be happy to post them.