Banana-Sour Cream Cake With Cream Cheese Frosting

Preheat oven to 350 degrees Fahrenheit.

Grease and flour 13 x 9-inch baking pan; set aside.

Beat cake mix, eggs, bananas, sour cream and oil in a large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl.

Beat on medium speed for 2 minutes.

Pour batter into prepared pan.

Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.

Cool completely in pan on wire rack.

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.

Gradually add powdered sugar, beating after each addition until well blended.

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 side of cake.

Store any leftovers in refrigerator.

Tip: Neatly frost this cake by freezing cake layers about 20 minutes 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.

Don't worry if the frosting doesn't look perfect on the sides of the cake; the walnuts will cover any imperfections. ?