Wednesday, February 1, 2012

Banana-Sour Cream Cake

Thinking about this cake, kind of makes me want a piece. It is super moist. It is like banana bread turned into cake. So delicious. The chopped walnuts are totally for looks. You can either forgo all of them or just sprinkle them on the top or on each individual piece.

Banana-Sour Cream Cake
1 package {2-layer size} yellow cake mix
1 cup mashed ripe bananas {about 3}
1 cup sour cream
3 eggs
1/4 cup oil
1 pkg. {8 oz.} cream cheese ~ softened
1/2 cup butter ~softened
1 pkg. {16 oz.} powdered sugar
1 cup finely chopped walnuts ~ optional

Beat cake mix, mashed bananas, sour cream, eggs, and oil with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

Bake at 350 degrees for 35 min. or until toothpick inserted in center comes out clean. Cool completely. 

Beat cream cheese and butter with mixer until well blended. Gradually beat in sugar.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

No comments: