Banana Butterfinger Cake

Ingredients

280 gr cake flour
5 gr baking powder
1 gr salt
1 stick
100 gr sugar
3 eggs
16 gr dark rum
8 gr vanilla extract
180 ml sour cream
5 gr baking soda
300 gr mashed ripe bananas
750 gr butterfinger bars
160 ml whipping cream
60 gr butter
22 gr corn syrup
400 gr semisweet chocolate
10 gr dark rum
350 degree
9 diameter cake pans with
1/2 high sides
1 at a time
1 day

Instructions

FOR GLAZE: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring unti 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.) SOURCE: BON APPETIT, June '93