Banana Butterfinger Cake

Yields:	12 servings
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	Preparation	60 minutes
	Cooking	30 minutes
	Ready In	90 minutes

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Ingredients

2 1/4	cups	cake flour
1	teaspoon	baking powder
1/2	teaspoon	salt
1/16	cups	butter, unsalted	softened
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	bananas	mashed ripe
1 1/2	cups	chocolate bars	chopped butterfinger bars

Glaze
2/3	cup	heavy whipping cream
7	tablespoons	butter, unsalted	cut into large pieces
1	tablespoon	corn syrup, light
14	ounces	chocolate (semi-sweet)	chopped
2	teaspoons	dark rum
1	teaspoon	vanilla extract
1 3/4	cups	chocolate bars	chopped butterfinger bars

Directions

FOR CAKE: Position rack in top third of oven; preheat to 350-degree 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 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 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.)

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.)