Banana Butterfinger Cake

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 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

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter at room temperature

1-1/2 cups granulated sugar

3 large eggs

1 tablespoon dark rum

1 teaspoon vanilla extract

3/4 cup sour cream

1 teaspoon baking soda

2 cups mashed ripe bananas

1-1/2 cups chopped butterfinger bars

glaze

2/3 cup whipping cream

7 tablespoon unsalted butter cut into large pieces

1 tablespoon light corn syrup

14 ounces semisweet chocolate chopped

2 teaspoons dark rum

1 teaspoon vanilla extract

1-3/4 cup chopped butterfinger bars

Directions:

1. Position rack in top third of oven then preheat to 350.
2. Butter two cake pans then line bottoms with waxed paper rounds.
3. Butter and flour paper.
4. Sift flour, baking powder and salt into medium bowl.
5. Using electric mixer beat butter in large bowl until fluffy.
6. Gradually add sugar and beat 2 minutes then add eggs 1 at a time and beat well.
7. Beat in dark rum and vanilla extract.
8. Combine sour cream and baking soda in medium bowl.
9. Add mashed bananas to sour cream mixture and stir until well blended.
10. Add dry ingredients to butter mixture alternately with banana mixture.
11. Begin and end with dry ingredients then stir in chopped Butterfinger bars.
12. Divide batter between prepared pans then bake 30 minutes and cool in pans on rack 10 minutes.
13. Run small knife around sides of cakes to loosen then turn out cakes onto racks and cool.
14. Peel off waxed paper then prepare glaze.
15. For glaze combine cream, butter and corn syrup in heavy medium saucepan.
16. Bring to simmer over medium heat stirring until butter melts.
17. Remove from heat then add chocolate and stir until melted and smooth.
18. Stir in rum and vanilla then pour glaze into small bowl.
19. Cover and refrigerate just until cool and thick stirring occasionally about 40 minutes.
20. Transfer layer to platter and slide waxed paper strips under edges of cake.
21. Stir glaze until smooth then spread 1 cup glaze evenly over top of cake layer.
22. Top with second cake layer then spread remaining glaze over top and sides of cake.
23. Cover top and sides of cake with chopped Butterfinger bars then remove paper strips.
24. Cover cake and store at room temperature.

By RecipeOfHealth.com