Banana Butterfinger Cake
From chefmeow 15 years ago
- 45 minutes to make
- Serves 10
BANANA BUTTERFINGER CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Smith Estate in Granbury, Texas in 1987.
Ingredients
- 2-1/4 cups cake flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 stick unsalted butter at 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 shopping list
- 1-1/2 cups chopped butterfinger bars shopping list
- Glaze: shopping list
- 2/3 cup whipping cream shopping list
- 7 tablespoon 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 cup chopped butterfinger bars shopping list
How to make it
- Position rack in top third of oven then preheat to 350.
- Butter two cake pans then 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 then add eggs 1 at a time and beat well.
- 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.
- Begin and end with dry ingredients then stir in chopped Butterfinger bars.
- Divide batter between prepared pans then bake 30 minutes and cool in pans on rack 10 minutes.
- Run small knife around sides of cakes to loosen then turn out cakes onto racks and cool.
- Peel off waxed paper then prepare glaze.
- 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 then add chocolate and stir until melted and smooth.
- Stir in rum and vanilla then pour glaze into small bowl.
- Cover and refrigerate just until cool and thick stirring occasionally about 40 minutes.
- Transfer layer to platter and slide waxed paper strips under edges of cake.
- Stir glaze until smooth then spread 1 cup glaze evenly over top of cake layer.
- Top with second cake layer then spread remaining glaze over top and sides of cake.
- Cover top and sides of cake with chopped Butterfinger bars then remove paper strips.
- Cover cake and store at room temperature.
The Rating
Reviewed by 2 people-
wow! sounds rich & delicious
jett2whit
in Union City loved it
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interesting great cake
momo_55grandma
in Mountianview loved it
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