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Banana-Sour Cream Cake Recipe


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     Banana-Sour Cream Cake

Category   Desserts - Breads
Sub Category   None

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. (16oz) powdered sugar (about 4 cups)
1 cup walnut pieces, finely chopped

Preheat oven to 350 degrees. Grease and flour 13x9 baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bown. Beat on medium speed 2 min. Pour into prepared pan. Bake 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well 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 prss walnuts into frosting on sides of cake. Store in refrigerator. Tip: Freeze cake layers layers about 20 min. before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting.

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