Banana Butterfinger Cake
| Yield: | 1 Servings |
| Categories: |
| CAKE | ||
| 2 1/4 | c | Cake flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | 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 1/4 | c | Finely chopped butterfinger bars (about 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 1/4 | c | Shopped butterfinger bars (about 7 1/2 ounces) |
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