Banana Sour Cream Cake
Most recently, I tried a chocolate glaze on top with sliced almonds and it was delish. Next, I want to try a peanut butter icing and see how that pairs with it. It is an easy cake to get creative with.
I found this recipe in one of my Kraft magazines.
I hope you enjoy.
BANANA-SOUR CREAM CAKE
1 pkg(2 layer size) yellow cake mix
1 cmashed ripe bananas (about 3 medium)
1 csour cream
1 pkg(8 oz.) cream cheese, softened
1/2 c(1 stick) butter, softened
1 pkg(16 oz.) powdered sugar (about 4 cups)
1 cwalnut pieces, finely chopped
How to Make Banana Sour Cream Cake
- Bake for 35 minutes or until wooden toothpic comes out clean. Cool on a wire rack.
Fix your icing Combine your cream cheese and butter together with mixer on medium speed. Gradually add sugar and blend after each addition till you have added all sugar.
- Remove cake from pan; cut crosswise in half. Next freeze both layers for at least 20 minutes before frosting. (This helps to set the crumbs on the cut edges.) Frost in between layers and then place one on top of another and ice the entire outside of cake. Once completed carefully press walnuts into the frosting on sides of cake. Store in refrigerator.