Banana Butterfinger Cake Part 1 Of 2 Recipe

Ingredients

• 2 1/4 c. Cake flour
• 1 tsp Baking pwdr
• 1/2 tsp Salt
• 1/2 c. Unsalted butter (1 stick) room temperature
• 1 1/2 c. Sugar
• 3 lrg Large eggs
• 1 Tbsp. Dark rum
• 1 tsp Vanilla extract
• 3/4 c. Lowfat sour cream
• 1 tsp Baking soda
• 2 c. Ripe bananas
• mashed (ab.5)
• 1 1/4 c. Butterfinger bars
• finely minced (ab. 6 ounces)
• 2/3 c. Whipping cream
• 7 Tbsp. Unsalted butter
• cut into large pcs
• 1 Tbsp. Light corn syrup
• 14 ounce Semisweet chocolate
• minced
• 2 tsp Dark rum
• 1 tsp Vanilla extract
• 1 3/4 c. Butterfinger bars
• minced (ab. 7 1/2 ounces)

Instructions

1. FOR CAKE: Position rack in top third of oven; preheat to 350 deg.
2. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
3. Line bottoms with waxed paper rounds.
4. Butter and flour paper.
5. Sift flour, baking pwdr and salt into medium bowl.
6. Using electric mixer, beat butter in large bowl till fluffy.
7. Gradually add in sugar and beat 2 min.
8. Add in Large eggs 1 at a time, beating well after each addition.
9. Beat in dark rum and vanila extract.
10. Combine lowfat sour cream and baking soda in medium bowl.
11. Add in mashed bananas to lowfat sour cream mix and stir till well blended.
12. Add in dry ingredients to butter mix alternately w banana mix, beginning & ending w dry ingredients, Stir in minced Butterfinger bars.
13. Divide batter between prepared pans.
14. Bake till center of cake feels hard and tester inserted into center comes out clean, about 30 minutes.
15. Cold in pans on rack 10 minutes.
16. Run small knife around sides of cakes to loosen.
17. Turn out cakes onto racks and cold.
18. Peel off waxed paper (Can be prepared 1 day ahead.
19. Wrap cakes tightly and store at room temperature.)