Cake - Banana Sour Cream Cake

By BlueSchmoo

Kraftfoods.com
Calories 490 Total fat 26 g Saturated fat 10 g Cholesterol 85 mg Sodium 330 mg Carbohydrate 59 g Dietary fiber 1 g Sugars 47 g Protein 5 g

Ingredients

• 16 16 16 (8)
• 1 1 1 pkg. (2-layer size) yellow cake mix (1/2 Pkg)
• 1 1 3) cup mashed ripe bananas (about 3) (1/2 Cup)
• 1 1 1 cup Sour Cream (1/2 Cup)
• 3 3 1/2) eggs (1 1/2)
• 1/4 1/4 1/4 cup oil (2 Tbsp)
• 1 1 4 pkg. (8 oz.) Cream Cheese, softened (1/2 Pkg, 4 oz)
• 1/2 1/2 1/2 cup butter, softened (1/4 Cup)
• 1 1 8 pkg. (16 oz.) powdered sugar (1/2 Pkg, 8 oz)
• 1 1 1 cup finely chopped PLANTERS Walnuts (1/2 Cup)
• SUBSTITUTE Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Preparation

Step 1

HEAT oven to 350°F.

BEAT first 5 ingredients 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- (small toaster oven pan for NuWave oven) inch pan.

BAKE 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 cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.