Banana Sour Cream Cake
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas
1 cup sour cream
3 eggs
¼ cup oil
8 oz. Cream cheese, softened
½ cup butter, softened
16 oz. Powdered sugar
1 cup finely chopped walnuts
Preheat oven to 350. Beat cake mix, bananas, sour cream, eggs and oil with mixer on low speed until moistened, shopping to scrap bottom and sides of bowl frequently. Beat on medium speed 2 minutes. Pour into greased and floured 9x13 pan. Bake 35 minutes; cook completely. Beat cream cheese and butter with mixer until well blended. Gradually beat in sugar. Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place one half cake (top side down) on a plate; spread top of cake with some of frosting. Top with remaining cake half (top side up). Cover top and sides with remaining frosting. Press nuts into sides. Keep cake refrigerated.
