Banana-Sour Cream Cake
1 pkg. (2-layer size) yellow cake mix
1 cup mashed ripe bananas (about 3 bananas)
1 cup sour cream
1/4 cup oil
1 pkg. (250 g) Brick Cream Cheese, softened
1/2 cup butter, softened
4 cups icing sugar
1 cup walnut pieces, finely chopped
1 PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. Beat cake mix, eggs, bananas, sour cream and oil in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into prepared pan.
2 BAKE 35 min. or until wooden toothpick inserted in centre comes out clean. Cool completely.
3 BEAT cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
4 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 sides of cake. Store in refrigerator.
How to Neatly Frost the Cake
Freeze cake layers about 20 min. 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. And don't worry if the frosting does not look perfect on the sides of the cake--the nuts will cover any imperfections.