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Receta Butterfinger Cake

Name: Butterfinger Cake
Ingredients: 2 1/4 c. cake flour; 1 tsp baking pwdr; 1/2 tsp salt; 1 stk unsalted butter, room temperature; 1 1/2 c. sugar; 3 lrg Large eggs; 1 Tbsp. dark rum; 1 tsp vanilla extract; 3/4 c. lowfat sour cream; 1 tsp baking soda; 2 c. mashed ripe bananas (about 5); 1 1/2 c. minced Butterfinger bars (about 6 ounce.); 2/3 c. whipping cream; 7 Tbsp. unsalted butter, cut into large pcs; 1 Tbsp. light corn syrup; 14 ounce semisweet chocolate, minced; 2 tsp dark rum; 1 tsp vanilla extract; 1 3/4 c. minced Butterfinger bars (about 7-1/2 ounce)

de Global Cookbook

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Ingredientes

2 1/4 c. cake flour
1 tsp baking pwdr
1/2 tsp salt
1 stk unsalted butter, room temperature
1 1/2 c. sugar
3 lrg Large eggs
1 Tbsp. dark rum
1 tsp vanilla extract
3/4 c. lowfat sour cream
1 tsp baking soda
2 c. mashed ripe bananas (about 5)
1 1/2 c. minced Butterfinger bars (about 6 ounce.)
2/3 c. whipping cream
7 Tbsp. unsalted butter, cut into large pcs
1 Tbsp. light corn syrup
14 ounce semisweet chocolate, minced
2 tsp dark rum
1 tsp vanilla extract
1 3/4 c. minced Butterfinger bars (about 7-1/2 ounce)

Direcciones

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 pwdr and salt into medium bowl. Using electric mixer, beat butter in large bowl till fluffy. Gradually add in sugar and beat 2 min. Add in Large eggs 1 at a time, beating well after each addition. Beat in dark rum and vanilla extract. Combine lowfat sour cream and baking soda in medium bowl. Add in mashed bananas to lowfat sour cream mix and stir till well blended. Add in dry ingredients to butter mix alternately with banana mix, beginning and ending with dry ingredients. Stir in minced Butterfinger bars.
Divide batter between prepared pans. Bake till center of cake feels hard and tester inserted into center comes out clean, about 30 min. Cold in pans on rack 10 min. Run small knife around sides of cakes to loosen. Turn out cakes onto racks and cook. Peel off waxed paper.
Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat, stirring till butter melts. Remove from heat; add in chocolate and stir till melted and smooth. Stir in rum and vanilla. Pour glaze into small bowl. Cover and chill just till cold and thick, stirring occasionally, about 40 min.
Transfer 1 cake layer to platter. Slide waxed paper strips under edges of cake. Stir glaze till smooth. Spread 1 c. glaze proportionately 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 minced Butterfinger bars. Remove paper strips.