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***Cake***
4 large Butterfinger candy bars
1/2 cup butter, at room temperature
1 3/4 cup sugar
3 eggs
4 very ripe bananas, mashed
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk
***Frosting***
12 ounces cream cheese, room temperature
1/4 cup butter, at room temperature
1 teaspoon vanilla extract
6 cups powdered sugar, sifted
1/2 cup peanut butter
Preheat oven to 350F. Lightly grease and flour two 9-inch round cake
pans. |
For Cake:
In a food processor, coarsely chop the candy bars. In a large bowl, cream
butter and sugar for 1 minute on high. Beat in the
eggs one at a time, scraping down the bowl after each addition. Mix in
mashed bananas and vanilla. In a separate bowl, combine the flour, baking
soda and salt. Add the
dry ingredients and the buttermilk alternately to the egg mixture and
incorporate thoroughly.
Fold in the chopped candy bars and
pour the batter evenly into the prepared cake pans. Bake for about 30
minutes, or until a toothpick
inserted in the center of the cake comes out clean.
Cool 10 minutes, then invert onto a rack
and cool completely before frosting.
For Frosting: In a large mixing bowl,
blend the cream cheese, butter and vanilla on high until smooth, scraping
down the bowl as needed. Add the powdered sugar and peanut butter and mix
on medium until smooth.
Place one cake layer on a plate.
Spread one-third of the frosting over the top. Place second layer of cake
on top. Spread the
remaining frosting over the top and sides of the cake. |
