Banana-Sour Cream Cake

Ingredients

1 package (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3 bananas)
1 cup Roberts Sour Cream
1/4 cup oil
1 package (8 ounces) cream cheese, softened
½ cup (1 stick) Roberts Butter, softened
1 package (16 ounces) powdered sugar
1 cup finely chopped walnuts

Preparation

Heat oven to 350 degrees. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and sides of bowl. Beat on medium speed 2 minutes. Pour into greased and floured 13x9 inch pan. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition. Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place one cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

Recipe Contributed By: Colleen D. - Lincoln, NE