Banana Sour Cream Cake

by: Kristen Roach, Dessert Mom Blogger.  

prep 20 min.  Total: 1 hour 40 min (including cooling)

1 pkg. (2layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (8oz) cream cheese softened
1/2 cup (1stick) butter,softened
1pkg. (16oz)powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped
Preheat oven to 350 degrees.  Grease and flour 13×9 inch baking pan; set aside.  Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with an electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side the bowl.
Bake 35 min. or until wooden toothpick inserted in center comes out clean. cool completely in pan or on a wire rack.
Beat cream cheese and butter in a 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 a large serving plate, spread top with frosting.  Top with remaining cake half, top side up. Frost top and sides of cake with the remaining frosting.  Carefully press walnuts into frosting on sides  of cake.  Store any leftovers in refrigerator.
Makes 16 servings

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