Banana Butterfinger Cake

Ready in 1h

Try this Banana Butterfinger Cake recipe, or contribute your own.


1 ts Vanilla extract
3/4 c Sour cream
1 ts Baking soda
2 c bananas; Mashed ripe
2/3 c Whipping cream
1 1/4 c butterfinger; Finely chopped
1 1/4 c butterfinger bars; chopped
2 ts Dark rum
14 oz Semisweet chocolate; chopped
1/2 ts Salt
7 tb Unsalted butter; cut into
1 tb Light corn syrup
1 ts Vanilla extract
2 1/4 c Cake flour
1/2 c unsalted butter; (1 stick)
1 tb Dark rum
1 ts Baking Powder
1 1/2 c Sugar
3 lg Eggs

Original recipe makes 1



For 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 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 exxtract. 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 cake to loosen. Turn out cakes onto racks and cool. 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 until 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 occassionally, 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 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. note: This came from an article in Bon Appetit called Candy Bar desserts. It also contained recipes for Mounds Macaroons, Snickers Pie, Heath Bar Brownie Sundaes with Caramel sauce, Frozen Milky Way Mouse with Bittersweet Chocolate Sauce and Peanut Butter Cup Cheesecake. I didnt send the others because I havent tried them yet (although I do plan to!) If you want any of them, let me know and Ill be happy to post them. Posted to Bakery-Shoppe Digest V1 #213 by Mandy Bell on Sep 01, 1997

Verified by stevemur
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Calories Per Serving: 22964 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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