Banana Butterfinger Cake
From shandy 13 years agoIngredients
- Cake: shopping list
- 2 1/4 cups cake flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/8 cup (1 stick) unsalted butter, room temperature shopping list
- 1 1/2 cups granulated sugar shopping list
- 3 large eggs shopping list
- 1 tablespoon dark rum shopping list
- 1 teaspoon vanilla extract shopping list
- 3/4 cup sour cream shopping list
- 1 teaspoon baking soda shopping list
- 2 cups mashed ripe bananas (about 5) shopping list
- 1 1/2 cups chopped Butterfinger bars (about 6 ounce) shopping list
- Glaze: shopping list
- 2/3 cup whipping cream shopping list
- 7 tablespoons unsalted butter, cut into large pieces shopping list
- 1 tablespoon light corn syrup shopping list
- 14 ounces semisweet chocolate, chopped shopping list
- 2 teaspoons dark rum shopping list
- 1 teaspoon vanilla extract shopping list
- 1 3/4 cups chopped Butterfinger bars (about 7.5 ounces) shopping list
How to make it
- FOR THE CAKE:
- Position rack in top third of oven; preheat to 350 degrees F. Butter 2 (9-inch) diameter cake pans with 1 1/2-inch high sides. Line bottoms with wax 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 Butterfingers.
- 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 wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
- FOR THE 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 extract. 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 wax 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.)
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