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Recipe: Banana Butterfinger Cake
Similar Categories: Banana, Butterfinger, Cake
Cake:
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 cup (1 stick) unsalted butter, room temperature
1 1/2 cups 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 (about 6 oz)
Glaze:
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 oz. semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7.5 oz.)
Cake:
Position rack in top third of oven; preheat to 350 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
Butterfingers.
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.)
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. 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.)
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 cup (1 stick) unsalted butter, room temperature
1 1/2 cups 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 (about 6 oz)
Glaze:
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 oz. semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract
1 3/4 cups chopped Butterfinger bars (about 7.5 oz.)
Cake:
Position rack in top third of oven; preheat to 350 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
Butterfingers.
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.)
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. 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.)
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