Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Banana-Sour Cream Cake




Source of Recipe


Unknown


List of Ingredients




1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup butter, softened
4 cups icing sugar
1 cup walnut pieces, finely chopped


Recipe



PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Beat cake mix, eggs, bananas, sour cream and oil with electric mixer on low speed just until moistened. Beat on medium speed 2 min.

POUR into prepared pan. Bake 35 min. or until toothpick inserted in centre comes out clean. Cool completely.

BEAT cream cheese and butter with electric mixer on medium speed until blended. Gradually add sugar, beating well after each addition.

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