Banana-Sour Cream Cake
- 1 (18 ounce) package yellow cake mix
- 3 eggs
- 1 cup ripe banana, mashed
- 1 cup sour cream
- 14 cup vegetable oil
- 1 (8 ounce) package cream cheese, softened
- 12 cup butter, softened
- 4 cups powdered sugar
- 1 cup walnut pieces, finely chopped
- Heat oven to 350 degrees.
- Beat cake mix, eggs, banana, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often.
- Beat on medium 2 minutes.
- Pour into greased and floured 13x9-inch pan.
- Bake 35 minutes or until toothpick inserted in center comes out clean.
- Cool cake completely in pan on wire rack.
- Beat cream cheese and butter with mixer on medium until blended.
- Gradually add sugar, beating well after each addition.
- Remove cake from pan.
- Carefully cut cake crosswise in half using serrated knife.
- Place 1 cake half, top-side down, on plate; spread top with frosting.
- Top with remaining cake half, top-side up.
- Frost top and sides.
- Press nuts onto sides.
- Refrigerate leftovers.
- Special extra: Sprinkle top with additional chopped nuts.
yellow cake, eggs, banana, sour cream, vegetable oil, cream cheese, butter, powdered sugar, walnut pieces
Taken from www.food.com/recipe/banana-sour-cream-cake-334263 (may not work)