Banana Butterfinger Cake
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Banana Butterfinger Cake
Categories: Cakes, Chocolate
Yield: 12 servings
2 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1/16 c (1 stick) unsalted butter,
Room temperature
1 1/2 c Sugar
3 lg Eggs
1 tb Dark rum
1 ts Vanilla extract
3/4 c Sour cream
1 ts Baking soda
2 c Mashed ripe bananas (about
5)
1 1/2 c Chopped Butterfinger bars
(about 6 oz.)
MMMMM---------------------------GLAZE--------------------------------
2/3 c Whipping cream
7 tb Unsalted butter, cut into
Large pieces
1 tb Light corn syrup
14 oz Semisweet chocolate, chopped
2 ts Dark rum
1 ts Vanilla extract
1 3/4 c Chopped Butterfinger bars
(about 7-1/2 oz)
FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
Butter two 9-inch-diameter cake pans with 1-1/2-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 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 Butterfinger bars.
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 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 simmer over medium heat, stirring unti butter
melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla. 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 waxed 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.)
SOURCE: BON APPETIT, June '93
Title: Banana Butterfinger Cake
Categories: Cakes, Chocolate
Yield: 12 servings
2 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1/16 c (1 stick) unsalted butter,
Room temperature
1 1/2 c Sugar
3 lg Eggs
1 tb Dark rum
1 ts Vanilla extract
3/4 c Sour cream
1 ts Baking soda
2 c Mashed ripe bananas (about
5)
1 1/2 c Chopped Butterfinger bars
(about 6 oz.)
MMMMM---------------------------GLAZE--------------------------------
2/3 c Whipping cream
7 tb Unsalted butter, cut into
Large pieces
1 tb Light corn syrup
14 oz Semisweet chocolate, chopped
2 ts Dark rum
1 ts Vanilla extract
1 3/4 c Chopped Butterfinger bars
(about 7-1/2 oz)
FOR CAKE: Position rack in top third of oven; preheat to 350-degree F.
Butter two 9-inch-diameter cake pans with 1-1/2-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 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 Butterfinger bars.
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 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 simmer over medium heat, stirring unti butter
melts. Remove from heat; add chocolate and stir until melted and
smooth. Stir in rum and vanilla. 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 waxed 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.)
SOURCE: BON APPETIT, June '93
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