banana sour cream cake

another yum for cake! i loved the way this cake looked and sounded.. so i tried it. i had never seen a double layer rectangle cake.. usually its the double layered round...

i love how moist this cake is.. but it was difficult for me to frost the edge that was cut... next time i would probably just make 2 rounds instead..



banana sour cream cake
from kraft foods

what you need..

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3)

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4 cup oil

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped PLANTERS Walnuts

make it..

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-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 add sugar, beating well after each addition.

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.