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
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|Serving Size: 1 Serving (6245g)|
|Recipe Makes: 1|
|Calories from Fat: 12473 (54%)|
|Amt Per Serving||% DV|
|Total Fat 1385.9g||1848 %|
|Saturated Fat 828.6g||4143 %|
|Monounsaturated Fat 376.8g|
|Polyunsanturated Fat 76.7g|
|Cholesterol 6042.5mg||1859 %|
|Sodium 4293.8mg||148 %|
|Potassium 6999.9mg||184 %|
|Total Carbohydrate 2519.6g||741 %|
|Dietary Fiber 65.2g||261 %|
|Sugars, other 2454.5g|
|Protein 249.1g||356 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 22964
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