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How To make Banana Butterfinger Cake
2 1/4 c Cake flour
1 ts Baking powder
1/2 ts Salt
1/16 c (1 stick) unsalted butter,
Room temperature 1 1/2 c Sugar
3 lg Eggs
1 tb Dark rum
1 ts Vanilla extract
3/4 c Sour cream
1 ts Baking soda
2 c Mashed ripe bananas (about
5)
1 1/2 c Chopped Butterfinger bars
(about 6 oz.)
GLAZE:
2/3 c Whipping cream
7 tb Unsalted butter, cut into
Large pieces 1 tb Light corn syrup
14 oz Semisweet chocolate, chopped
2 ts Dark rum
1 ts Vanilla extract
1 3/4 c Chopped Butterfinger bars
(about 7-1/2 oz) 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.) SOURCE: BON APPETIT, June '93
How To make Banana Butterfinger Cake's Videos
Banana Caramel Bars - EASY 1 Banana, Browned Butter, Caramel Icing - QUICK DESSERT !
#banana #caramel #dessert #easyrecipe
Quick & Easy BANANA DESSERT! You’ll love the rich and nutty flavor of the browned butter in this recipe. (See recipe link for tips on how to brown butter.)
Banana Caramel Bars recipe:
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Instant Pot Butterfinger Cake
Learn how to cook Butterfinger Cake in your Instant Pot. For more information please visit or download the Instant Pot Recipe App with 750+ recipes
By: Chop Secrets
Easy Recipe:| No Bake Butterfinger Delight Cake
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Butterfinger Cake | How to Make a Butterfinger Cake #Desserts
See how to make this delicious homemade Butterfinger cake. This is easy to make and can be customized to anyones liking.
Ingredients:
- 1 yellow cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1-2 cups of butterfingers bits
- 2 tablespoons butter
- 2 tablespoons flour
- buttercream frosting
- 1 cup of Butterfinger bits
- 1 cup heavy cream
- 1/2 cup chocolate chips
- 1/4 cup orange candy melts
- 1/2 cup Butterfinger bits
- 8 mini Butterfingers
- 10-12 Butterfinger cups
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Butterfinger cake
This is a simple easy cake that anyone can do easily and make all your friends and family think you’re an amazing baker!
Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake -- Fast and Easy -- So Delicious !!!
Butterfinger Cake
Ingredients
1 Chocolate Cake Mix + eggs, Oil to make the cake
8 oz caramel sauce
14 oz sweetened condensed milk
4 Butterfinger Candy Bars
16 oz Cool Whips
Instructions
Preheat oven according to cake mix directions.
Prepare cake according to directions on the box.
Allow the cake to cool a bit before poking holes all over it with a wooden spoon handle.
Combine sweetened condensed milk and caramel sauce in a bowl. Pour mixture over the warm cake evenly.
Cut Butterfinger bars into pieces. Sprinkle half of the Butterfingers over the top of the cake.
Once the cake is cooled, cover the cake with Cool Whip evenly. Top with remaining Butterfinger pieces.
Store in the refrigerator.
Paula Deen Strawberry Cake
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