Banana-Sour Cream Cake
- 1 (18 ounce) box yellow cake mix, 1 box (2-layer size)
- 3 eggs
- 1 cup mashed ripe banana (about 3 bananas)
- 1 cup sour cream
- 14 cup oil
- 1 (8 ounce) package cream cheese, softened
- 12 cup butter, softened
- 1 (16 ounce) package powdered sugar (about 4 cups)
- 1 cup walnut pieces, finely chopped
- PREHEAT oven to 350F
- Grease and flour 13x9-inch baking pan; set aside.
- Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.
- Beat on medium speed 2 minute Pour into prepared pan.
- BAKE 35 minute or until wooden toothpick inserted in center comes out clean.
- Cool completely.
- BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended.
- Gradually add sugar, beating well after each addition.
- REMOVE cake from pan; cut crosswise in half.
- Place one cake half, top-side down, on large serving plate; spread top with frosting.
- Top with remaining cake half, top side up.
- Frost top and sides of cake with remaining frosting.
- Carefully press walnuts into frosting on sides of cake.
- Store in refrigerator.
yellow cake, eggs, mashed ripe banana, sour cream, oil, cream cheese, butter, powdered sugar, walnut pieces
Taken from www.food.com/recipe/banana-sour-cream-cake-259258 (may not work)