Banana-Sour Cream Cake
1 pkg (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup sour Cream
1/4 cup oil
1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
Preheat oven to 350 degrees. 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 min. Pour into prepared pan.
Bake 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended.
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 any leftovers in refrigerator.
***Neatly frost this cake by freezing cake layers about 20 minutes before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. Don't worry if the frosting doesn't look perfect on the sides of the cake - the walnuts will cover any imperfections.
***I doubled this cake for a baby blessing and it worked perfectly. I stacked 2 - 9x13 cakes. It turned out beautifully!