Banana Butterfinger Cake Recipes

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, water, oil, and eggs together in a bowl; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 28 to 30 minutes. Immediately poke holes in the cake using a skewer or straw.
• Pour sweetened condensed milk, hot fudge, and caramel over cake. Allow cake to cool, about 1 hour.
• Spread whipped topping over cooled cake and sprinkle with crushed peanut butter candy. Refrigerate until serving.

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. Set aside 1/3 cup crushed candy for topping. Fold whipped topping, bananas and remaining candy into pudding. , Spoon into serving dishes; Chill until serving. Sprinkle with the reserved candy just before serving.

Steps:

• Preheat oven to temperature specified on the cake mix box.
• Prepare the German Chocolate Cake mix as directed on the box.
• Bake cake in a 9x13 glass cake pan, for as long as directed on the cake mix box.
• When cake is done allow to cool until it is just barely warm.
• When the cake is just barely warm take a wooden spoon handle and poke holes in the top of the cake. Put as many holes as you want.
• Take carmel and drizzle over the top of the cake allowing it to run into the holes. Use the whole jar.
• Take the sweetened condensed milk and drizzle over the top of the cake allowing it to run into the holes. Use the whole can.
• When the cake is completely cool take the container of cool whipe and spread all over the top of the cake, until whole cake is covered. If cake isn't completely cooled the cool whip will melt and run off.
• Crush all the butterfingers and sprinkle over the top of the cake. Then put the cake in the refrigerator until ready to server. The cake needs to be refrigerated at least 30 minutes to allow it to set up.

Steps:

• To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
• In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
• In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
• Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
• To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
• To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
• Makes 10 servings.

Steps:

• To make cake, position rack in top third of oven; preheat to 350 degrees.
• 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.)
• To make 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. 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 waxed paper strips under edges of cake. Stir glaze until smooth. Spread 1°C 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.).

Steps:

• In a mixing bowl, combine milk and pudding mix until thickened and smooth.
• Set aside 1/3 cup crushed candy bars for topping.
• Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
• Spoon into serving dishes.
• Refrigerate until ready to serve.
• Sprinkle with reserved candy bars.

Steps:

• Preheat oven to 325 degrees.
• Beat egg whites until stiff but not dry.
• Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
• In a separate bowl combine the flour, confectioner's sugar and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture.
• Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake for 1 hour, until cake is firm and lightly golden. Cool for 5 minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.