banana-sour cream cake
(6 ratings)
I HAVE BEEN ADDING SOUR CREAM TO MY BOX CAKES. IT MAKES THEM SO MOIST. I WAS ALSO THINKING THAT A WHITE CAKE MIX WOULD BE GOOD WITH THIS CAKE OR A BANANA SUPREME CAKE.
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(6 ratings)
yield
12 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For banana-sour cream cake
-
1 boxyellow cake mix
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1 cmashed bananas
-
1 csour cream
-
3eggs
-
1/4 coil
- FROSTING
-
8 ozcream cheese, softened
-
1/2 cbutter, softened
-
16 ozpowdered sugar
-
1 cfinely chopped walnuts or pecans
How To Make banana-sour cream cake
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1HEAT OVEN TO 350F. 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 FOR 2 MINUTES. POUR INTO 2 GREASED 8X8 SQUARE PANS OR A 13X9 INCH PAN. BAKE 35 MINUTES OR UNTIL WOODEN PICK COMES OUT CLEAN. COOL FOR 10 MINUTES AND INVERT ONTO COOLING RACK.
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2BEAT CREAM CHEESE, BUTTER AND SLOWLY ADD POWDERED SUGAR. FROST CAKE WHEN COMPLETELY COOLED. IF USING A 13X 9 PAN, CUT IN HALF AND FROST BETWEEN LAYERS. GARNISH WITH CHOPPED WALNUTS OR PECANS.
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