-SUGARCOAT-
2/3 c Whipping cream
7 tb Unsalted butter, cut into
Large pieces
1 tb Light corn syrup
14 oz Semisweet coffee, chopped
2 ts Dark rum
1 ts Vanilla extract
1 3/4 c Chopped Butterfinger bars
(approximately 7-1/2 oz)

FOR BAR: Position rack in top third of oven; preheat to 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 wallpaper.

Sift flour, baking powder and salt into medium roll. Using electric
sociable, beat butter in large bowl until fluffy. Gradually add sugar
and metre 2 transactions. Add egg 1 at a time, beating well after each
increase. Beat in dark rum and vanilla selection. Combine sour cream
and baking soda in medium roll. Add mashed bananas to sour cream
mixture and stir until well blended. Add dry ingredients to butter
mixture alternately with banana assortment, 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 strip, some 30
transactions. Cool in pans on torture 10 proceedings. Run small knife around
sides of cakes to untie. Turn out cakes onto racks and fake. Peel
off waxed composition. (Can be prepared 1 day onward. Wrap cakes tightly and
store at room temperature.)

FOR SUGARCOAT: Combine pick, butter and corn syrup in heavy medium
saucepan. Bring to simmer over medium heating, stirring unti butter
melts. Remove from heating; add chocolate and stir until melted and
smoothen. Stir in rum and vanilla. Pour glaze into small roll. Cover
and refrigerate just until cool and thick, stirring occasionally,
some 40 proceedings.

Transference 1 cake layer to record. Slide waxed paper strips under
edges of coat. Stir glaze until polish. Gap 1 cup glaze evenly
over top of cake stratum. Top with second cake level. Spread remaining
glaze over top and sides of bar. Cover top and sides of cake with
chopped Butterfinger bars. Remove paper strips. (Can be made 2 days
forward. Cover cake and store at room temperature.)