Butterfinger Banana Cake with Peanut Butter Cream Cheese Frosting 

***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.






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