Chocolate-Banana Sour Cream Cake

• 3 eggs
• 1 pkg. (2-layer size) devil's food cake mix
• 1 cup mashed fully ripe bananas (about 3)
• 1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 1/4 cup oil
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup butter, softened
• 1 pkg. (16 oz.) powdered sugar
• 1 cup finely chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Spray 2 (9-inch) round pans with cooking spray; dust with flour.
3. Cover bottoms with waxed paper.
4. Beat first 5 ingredients in bowl with mixer until blended.
5. Pour into prepared pans.
6. Bake as directed on package for 2 (9-inch) round layers.
7. Cool cakes in pans 10 min.
8. Invert cakes onto wire racks; remove pans.
9. Cool cakes completely.
10. Beat cream cheese and butter in large bowl with mixer until blended.
11. Gradually add sugar, beating well after each addition.
12. Stack cake layers on plate, filling and frosting with cream cheese mixture.
13. Carefully press nuts into frosting on sides of cake.

eggs, cake mix, bananas, s, oil, cheese, butter, powdered sugar, pecans

Taken from www.kraftrecipes.com/recipes/chocolate-banana-sour-cream-cake-185614.aspx (may not work)