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1 cake
suggest servings
| Cake | |||
| 2 1/4 | cups | cake flour | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | salt | |
| 1/2 | cup | butter | unsalted, room temperature |
| 1 1/2 | cups | sugar | |
| 3 | large | eggs | |
| 1 | tablespoon | dark rum | |
| 1 | teaspoon | vanilla extract | |
| 3/4 | cup | sour cream | |
| 1 | teaspoon | baking soda | |
| 2 | cups | bananas | mashed (ab.5) |
| 1 1/4 | cups | milk chocolate bars | |
| Glaze | |||
| 2/3 | cup | heavy whipping cream | |
| 7 | tablespoons | butter | large pieces |
| 1 | tablespoon | corn syrup, light | |
| 14 | ounces | chocolate (semi-sweet) | semi-sweet, |
| 2 | teaspoons | dark rum | |
| 1 | teaspoon | vanilla extract | |
| 1 3/4 | cups | chocolate bars | |
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 andamp; 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
| % Daily Value* | |
| Total Fat 93.0g | 143% |
| Saturated Fat 56.0g | 281% |
| Trans Fat 0.0g | |
| Cholesterol 346mg | 115% |
| Sodium 840mg | 35% |
| Total Carbohydrate 190.0g | 63% |
| Dietary Fiber 6.0g | 23% |
| Sugars 117.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 47% | Vitamin C | 1% | |
| Calcium | 17% | Iron | 49% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wow this was good, and I'm some stuffed! This dish was easy to make and bake and fill your face with. Used an italian blend of cheese that included provolone, mozzarella, parmesan and asiago. Served it up with Easy Onion & Herb Focaccia and it was a full meal. The sage made the dishes aromatic and extraordinary!
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