Banana

1 ts Baking powder

1/2 ts Salt

1/16 c (1 stick) unsalted butter,

Room temperature 1 1/2 c Sugar

3 lg Eggs

1 tb Dark rum

3/4 c Sour cream

1 ts Baking soda

2 c Mashed ripe bananas

1 1/2 c Chopped Butterfinger bars

(about 6 oz.)

--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 Chopped Butterfinger bars

7-1/2 oz 350-degree F. 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 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 waxed paper. (Can be prepared 1 day ahead. Wrap cakes tightly and store at room temperature.)

40 minutes. Transfer

1 cake layer to platter. Slide waxed 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 paper strips. (Can be made 2 days ahead. Cover cake and store at room temperature.) SOURCE: BON APPETIT, June '