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by
Grandma George


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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion


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~ Banana Butterfinger Cake ~

2 1/4 cups cake flour
1 t baking powder
1/2 t salt
1 stick unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1 T dark rum
1 t vanilla extract
3/4 cup sour cream
1 t baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger bars**
(**about 6 oz)
Glaze (recipe below)

Preheat oven to 350F.
Position rack in top third of oven. Butter 2 (9-inch) diameter
cake pans with 1 1/2-inch high 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
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~
2/3 cup whipping cream
7 T unsalted butter, cut into large pieces
1 T light corn syrup
14 oz semisweet chocolate, chopped
2 t dark rum
1 t vanilla extract
1 3/4 cups chopped Butterfinger bars**
(**about 7.5 oz)

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. 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.

*~*~*~*~*~*~*~*~*

Use wrapping paper to decoupage a plate. Place cake
on plate. Decoupaged plate is for decorative use
only. Wipe clean with damp cloth. Add recipe card.


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ENJOY!!

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Copyright 1997 - Present
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Original Country Homespun Graphics by Grandma George