You are here: Recipes It > Recipes > Candy


Banana Butterfinger Cake

Source: Bon Appetit - June 1993Yield: 12 servingsCake
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 large eggs
1 tablespoon dark rum
1 teaspoon vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
2 cups mashed ripe bananas (about 5)
1 1/2 cups chopped Butterfinger barsGlaze
2/3 cup whipping cream
7 tablespoons unsalted butter, cut into large pieces
1 tablespoon light corn syrup
14 ounces semisweet chocolate, chopped
2 teaspoons dark rum
1 teaspoon vanilla extract1 3/4 cups chopped Butterfinger bars (about 7 1/2 ounces)Cake: Position rack in top third of oven; preheat to 350 degrees F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line bottoms with wax 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 wax paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)Glaze: Combine cream, butter and corn syrup in heavy medium saucepan. Bring to simmer over medium heat stirring until butter melts. Remove from heat; add chocolate and stir until melted and smooth. Stir in rum and vanilla extract. 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 wax 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 wax paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.)


Also see ...

Mounds candy bar cake
Mounds Candy Bar Cake1 baked chocolate cake of your choiceWhile cake is baking, prepare toppings.uFirst Topping/u1 cup milk24 large marshmallows1 cup granulated sugar1 (14 ounce) package coconutHeat until dissolved, then add coconut.uSeco (Upload by user)

Gooey butterfinger cake
Gooey Butterfinger Cake1 (3.4 ounce) package chocolate instant pudding and pie filling mix 1 (15 ounce) package cream filled snack cakes (such as Twinkies) 6 (2.1 ounce) Butterfinger Candy Bars, finely chopped 1 (8 ounce) container frozen whipped topping, thawedPrepare (Upload by user)

Butterfinger crumb cake
Butterfinger Crumb Cake2 cups all purpose flour 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 cup (1 stick) butter or margarine, softened 1/2 cup (about one 2.1 oz. bar) finely chopped    NESTL?® BUTTERFINGER® Candy Bar 1 teaspoon baking sod (Upload by user)

Bit-o-honey pumpkin cake with cream cheese frosting
Bit o Honey Pumpkin Cake with Cream Cheese FrostingSource: iThe Candy Bar Cookbook: Baking With America’s Favorite Candy/i by Alison Inches and Ric McKown. Makes 18 to 20 pieces.uPumpkin Cake/u5 (1.7 ounce) Bit O Honey Bars 1 cup canola oil 4 eggs 1 (Upload by user)

Heath bar cake
Heath® Bar Cake2 cups brown sugar2 cups all purpose flour1/2 cup butter or margarine1 teaspoon baking soda1/2 teaspoon salt1 egg1 cup milk1 teaspoon vanilla extract1/2 cup chopped nuts6 Heath® Bars, broken in small piecesBlend brown sugar, flour (Upload by user)

Clark bar cake
Clark Bar Cake1 Graham cracker crust 2 cups confectioners` sugar 2/3 cup peanut butter 1 (12 ounce) container Cool Whip, divided8 ounces cream cheese 4 Clark bars, crushedMake a graham cracker crust; spread in a 9 x 13 inch pan.Mix the confectioners` sug (Upload by user)

Heath bar bundt cake
Heath Bar Bundt Cake1/4 cup granulated sugar1 teaspoon cinnamon2 cups all purpose flour1 cup granulated sugar1 1/2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon salt1 teaspoon vanilla extract1 cup sour cream1/2 cup butter, softened2 egg (Upload by user)

No bake snickers cheesecake
No Bake Snickers Cheesecake1 ready made graham cracker crust 8 ounces cream cheese, at room temperature 1 jar caramel ice cream topping, divided1 (12 ounce) container Cool Whip, thawed 1 king size snickers candy bar, broken into bite size piecesSpread 1/2 the jar o (Upload by user)

Heath bar cheesecake
Heath Bar Cheesecake1 (18 ounce) package refrigerated oatmeal cookie    dough with chocolate and butterscotch chips*16 ounces cream cheese, softened2 eggs1/2 cup granulated sugar1 teaspoon vanilla extract4 (1.4 ounce) Heath candy bars, coarsely chop (Upload by user)

Peppermint cheesecake
Peppermint Cheesecake1 cup chocolate wafer crumbs3 tablespoons margarine, melted1 envelope unflavored gelatine1/4 cup cold water16 ounces cream cheese, softened1/2 cup granulated sugar1/2 cup milk1/4 cup crushed peppermint candy1 cup whipping cream, whippe (Upload by user)
TAG: peppermint, cream, candy, chocolate, ,

Snickers bar cheesecake
Snickers Bar Cheesecake1 (9 ounce) package chocolate wafer cookies4 tablespoons butter, melted24 ounces cream cheese, softened, each    8 ounce block cut into sixths1 cup granulated sugar4 eggs1 tablespoon vanilla extract2 cups heavy cream, divi (Upload by user)
TAG: snickers, cream, cheesecake, minutes, ,

Rigatoni with Shrimp in Tomato and Feta Sauce
Rigatoni with Shrimp in Tomato and Feta Sauce
Blueberry Buttermilk Biscuits
Blueberry Buttermilk Biscuits
 Golden Harvest Beef
Golden Harvest Beef
Butterfinger cake
Butterfinger Cake2 angel food cakes4 egg yolks3/4 cup (1 1/2 sticks) butter2 cups confectioners’ sugar1 (16 ounce) container Cool Whip®7 Butterfinger candy bars, frozen and crushedMix together eggs, sugar, butter and Cool Whip®. Crumble up 1 cake and combine wi (Upload by user)
TAG: butterfinger, ,

Heath bar cake
Heath Bar Cake2 cups brown sugar, firmly packed2 cups flour1/2 cup butter or margarine1 teaspoon baking soda1/2 teaspoon salt1 egg1 cup milk1 teaspoon vanilla extract1/2 cup chopped nuts6 Heath® Bars, broken into small piecesBlend brown sugar, f (Upload by user)
TAG: heath, teaspoon, ,

Leprechaun cookies `n` mint cake
Leprechaun Cookies `n` Mint CakeRecipe courtesy of the Hershey Kitchens.1 (7 ounce) Cookies `n` Mint chocolate (HERSHEY`S),    broken into piecesFew drops green food color (optional)1 (18.25 ounce) box yellow cake mix with pudding in the mixCOOKIES ` (Upload by user)
TAG: cookies, batter, chocolate, microwave, ounce, small, glaze, leprechaun, ,

Almond butter crunch
Almond Butter Crunc cup butter 1 1/3 cups granulated sugar 1 tablespoon light corn syrup 3 tablespoons water 1 cup coarsely chopped blanched almonds, toasted 4 (4 1/2 ounce) bars milk chocolate, melted 1 cup finely chopped blanched almonds, toasted Melt b (Upload by user)
TAG: butter, chocolate, chopped, almond, ,

Butterfinger candy
Butterfinger Candy1 cup peanut butter 1/3 cup light corn syrup 1 cup granulated sugar 1/3 cup water Melted chocolate Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased co (Upload by user)
TAG: butterfinger, ,

TAG: butter, butterfinger, paper, glaze, teaspoon, sides, cream, minutes, medium, chopped, baking, banana, vanilla, layer, cakes, cover, temperature, extract, large, mixture, ,
Permalink--> In : Recipes  -  Candy