This was a banana sour cream cake with cream cheese frosting. So, so, so delicious! The recipe is from a Kraftfoods publication. The directions said to bake it in a 13" x 9" pan , then cut it in half to make a square layer cake. I did this and even though I trimmed the cake it was still a little wonky, I also had a tough time frosting the corners smooth. Next time I will use round pans. Also, the recipe call for chopped walnuts to coat the sides and a few pieces to sprinkle on top. I did not choose that option because I just love to decorate with frosting.
So there you have it, try this recipe, it is awesome.
1 pkg. yellow cake mix
1 cup mashed ripe bananas (about 3)
1 cup Breakstone or Knudsen sour cream (don't remember what brand I used)
1/4 cup vegetable oil
1 -8 oz. pkg Philadelphia cream cheese
1/2 cup (1 stick) butter, softened
1 pound powdered suger (about 4 cups)
1 cup Planters walnut pieces (did not use)
-heat oven to 350. beat cake mix, eggs, bananas, sour cream and oil with mixer on low speed until moistened. Beat on medium speed for 2 minutes.
-pour into greased and floured (i used baking spray) 13x9 inch pan.
-bake 35 min or until toothpick inserted in center come out clean. Cool cake completely in pan on wire rack.
-beat cream cheese and butter with mixer on medium speed until blended(well).
gradually add sugar,( I like to sift the sugar) beating well after each addition.
-remove cake from pan and cut in half crosswise.
-place 1 cake half top side down onto a plate: spread with frosting. Top with 2nd cake half, top side up. Frost top and sides. press nuts into sides, sprinkle a few on top.