Categories: Cakes, Desserts 
      Yield: 12 servings 
  
           -Don Fifield XKGR41A 
 
------------------------------------CAKE------------------------------------ 
  2 1/4 c  Cake flour 
      1 ts Baking powder 
    1/2 ts Salt 
    1/2 c  Unsalted butter (1 stick) 
           -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  Ripe bananas; mashed (ab.5) 
  1 1/4 c  Butterfinger bars; finely 
           -chopped (ab. 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 3/4 c  Butterfinger bars; chopped 
           -(ab. 7 1/2 ounces) 
  
  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. 
   
  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.)