Banana Butterfinger Cake

Yields:	12 servings
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Cake
2 1/4	cups	cake flour
1	teaspoon	baking powder
1/2	teaspoon	salt
1/2	cup	butter	unsalted (1 stick), at 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	bananas	mashed, ripe, about five
1 1/4	cups	chocolate bars	butterfinger bars, finely chopped, about six ounces

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	butterfinger, chopped, about 7 1/2 ounces

FOR CAKE:

Position rack in top third of oven; preheat to 350 degress 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 vanila 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 w banana mixture, beginning and ending w 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 min.

Cool in pans on rack 10 min.

Run small knife around sides of cakes to loosen.

Turn out cakes onto racks and cool. Peel off waxed paper (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

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It was hard to make but very good.