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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
Slow Cooker Butterfinger Cake
Full Recipe:
Weight Watchers Butterfinger Dessert
This Weight Watchers recipe for Butterfinger Dessert is a favorite of ours. Even though it's light on calories it is packed with flavor and so easy to make!
Makes 15 servings. My PersonalPoints per serving - 10 PTs. If you are a WW member click this link to take you to the recipe and what your PersonalPoints would be➡
MyWW SmartPoints per serving - Green: 10 SmartPoints / Blue: 10 SmartPoints / Purple: 10 SmartPoints
Weight Watcher Points Plus per serving: 5 PP
WW playlist:
Ingredients:
One angel food cake ( I made mine from a box)
Two containers of fat free cool whip
One package of sugar free, fat free butterscotch pudding
1 1/2 cups fat free milk
8 fun size Butterfinger candy bars
Mix milk and pudding together, fold in cool whip. Place Butterfingers in ziplock bag and smash with a rolling pin into small pieces. Break cake into small pieces and layer half on the bottom of a 13X9 inch pan. Spread half of whipped mixture on cake then sprinkle half of the Butterfinger pieces on top. Repeat with remaining ingredients. Refrigerate for a couple of hours before eating.
Watch This Amazing Whip Condensed Milk Recipe in Just One Minute! No Baking !
Watch this amazing whip condensed milk recipe in just one minute! No baking !Whip condensed milk with cocoa! You will be amazed! Dessert in a minute.!NEW recipe with condensed milk and cocoa !!!!
Stir in the condensed milk and cocoa, you will be amazed at the result! Delicious as a penny tea, anyone can cook. Super tasty toffee with a rich chocolate flavor. Make toffee at home. The result is incredibly delicious candy that everyone will love. A simple dessert recipe for tea. A quick 5-ingredient dessert recipe. Store finished sweets in the refrigerator. You can also add nuts, berries, or dried fruits. The main thing is to cook with love!
INGREDIENTS
1 can condensed milk ( 390 g )
Cocoa powder ( 3 tbsp )
Melted butter ( 50 g )
Cookies ( 400 g )
Peanuts
Honey
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