Banana Butterfinger Cake – Part 1 Of 2

CAKE
2 1/4 c Cake flour 1 tb Dark rum
1 ts Baking powder 1 ts Vanilla extract
1/2 ts Salt 3/4 c Sour cream
1/2 c Unsalted butter (1 stick) 1 ts Baking soda
-room temperature 2 c Ripe bananas; mashed (ab.5)
1 1/2 c Sugar 1 1/4 c Butterfinger bars; finely
3 lg Eggs -chopped (ab. 6 ounces)

-GLAZE-
2/3 c Whipping cream 2 ts Dark rum
7 tb Unsalted butter;cut into 1 ts Vanilla extract
-large pieces 1 3/4 c Butterfinger bars; chopped
1 tb Light corn syrup -(ab. 7 1/2 ounces)
14 oz Semisweet chocolate; chopped

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.