Moist cake that melts in your mouth.
Servings: 12Prep Time: 20 minutes Cook Time: 35 minutes
1 pkg (2 layer) yellow cake mix
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream (I use Breakstone)
1/4 cup oil
1 pkg cream cheese, softened
1/2 cup butter, softened (1 stick)
1 (16 oz) bag powdered sugar
1 cup walnut pieces, finely chopped
Heat oven to 350 degrees.
Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium speed two minutes.
Pour into greased and floured 13 X 9 cake pan. Bake 35 minutes or until toothpick inserted in the center comes out clean.
Cool cake completely on wire rack.
Icing: Beat cream cheese and butter with mixer on medium until blended. Gradually add powdered sugar beating well after each addition.
Remove cake from pan. Carefully cut cake crosswise in half using a serrated knife. Place one half of the cake top-side down on plate. Spread top with icing. Top with remaining half of the cake, top side up and frost the top and sides of the cake. Press nuts around the sides
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