-Don Fifield XKGR41A
CAKE
2 1/4 c Cake flour 1 tb Dark rum
1 ts Baking powder 1 ts Vanilla extract
1/2 ts Salt 3/4 c Sour cream
1/2 c Unsalted butter (1 stick) 1 ts Baking soda
-room temperature 2 c Ripe bananas; mashed (ab.5)
1 1/2 c Sugar 1 1/4 c Butterfinger bars; finely
3 lg Eggs -chopped (ab. 6 ounces)
-GLAZE-
2/3 c Whipping cream 2 ts Dark rum
7 tb Unsalted butter;cut into 1 ts Vanilla extract
-large pieces 1 3/4 c Butterfinger bars; chopped
1 tb Light corn syrup -(ab. 7 1/2 ounces)
14 oz Semisweet chocolate; chopped
FOR CAKE: Position rack in top third of oven; preheat to 350 deg.
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 vanila 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 w banana mixture, beginning & ending w 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 min.
Cool in pans on rack 10 min. Run small knife around sides of cakes to
loosen. Turn out cakes onto racks and cool. Peel off waxed paper (Can
be prepared 1 day ahead. Wrap cakes tightly and store at room
temperature.)
Yields
12 servings
