Cake Recipes
Banana Butterfinger Cake
Yield: 12 servings
Ingredients
Cake
- 2 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (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 (about 5)
- 1 1/2 cups chopped Butterfinger bars
Glaze
- 2/3 cup whipping cream
- 7 tablespoons unsalted butter, cut into large pieces
- 1 tablespoon light corn syrup
- 14 ounces semisweet chocolate, chopped
- 2 teaspoons dark rum
- 1 teaspoon vanilla extract
Topping
- 1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces)
Instructions
Cake
- Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-inch diameter cake pans with 1 1/2 inch sides. Line bottoms with wax 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 for 10 minutes.
- Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook.
- Peel off wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)
Glaze
- Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth.
- Stir in rum and vanilla extract.
- 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 wax 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.
- Topping: Cover top and sides of cake with chopped Butterfinger bars.
- Remove wax paper strips. (Can be made 2 days ahead.)
- Cover cake and store at room temperature.
Attribution
Bon Appetit magazine - June 1993