Banana butterfinger cake-part 1

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BANANA BUTTERFINGER CAKE-PART 1
  Categories: Cakes
       Yield: 12 Servings
  
            -Don Fifield XKGR41A
 
 ------------------------------------CAKE------------------------------------
   2 1/4 c  Cake flour
       1 ts Baking powder
     1/2 ts Salt
     1/2 c  Unsalted butter (1 stick)
            -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  Ripe bananas; mashed (ab.5)
   1 1/4 c  Butterfinger bars; finely
            -chopped (ab. 6 ounces)
 
 -----------------------------------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  Butterfinger bars; chopped
            -(ab. 7 1/2 ounces)
  
   FOR CAKE: Position rack in top third of oven; preheat to 350 deg. 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 & 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.) cont'd
  
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