Sunday, June 21, 2009

Banana-Sour Cream Cake

Jordan found this recipe in our Kraft Foods magazine and asked if I'd make it for him for Father's Day. It turned out really good! It was one of those cakes where you can only have one piece because it's so rich, but the one piece was delicious! Plus it was pretty easy to make! I made the mistake of not waiting until it was completely cooled to frost it (I am lacking in the patience department) but other than that it was a hit! Happy Father's Day!!

1 pkg. yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
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 <--- Just spend the extra money to buy the pre-finely chopped ones. It's worth it!

HEAT oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. 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.

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