Kraft Food and Family - Festive 2008 - (Page 9) banana-sour cream cake prep 15 min. total 1 hour 50 min. (incl. cooling) makes 16 servings. what you need 1 pkg. (2-layer size) yellow cake mix 3 eggs 1 cup mashed ripe bananas (about 3) 1 cup Breakstone’s or Knudsen Sour Cream 1⁄4 cup oil “ The sour cream makes this cake so moist! I like to sprinkle a few extra chopped nuts on top for show.” 1 pkg. (8 oz.) philadelphia Cream Cheese, softened 1⁄2 cup (1 stick) butter, softened 1 pkg. (16 oz.) powdered sugar (about 4 cups) 1 cup planters Walnut Pieces, finely chopped make it 1 2 3 heat oven to 350°F. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened, scraping bottom of bowl often. Beat on medium 2 min. pour into greased and floured 13×9-inch pan. Bake 35 min. or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack. beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition. 4 5 6 remove cake from pan. Carefully cut cake crosswise in half using serrated knife. place 1 cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top-side up. Frost top and sides. nuts onto sides. Refrigerate leftovers. special extra: Sprinkle top with additional chopped nuts. press kraftfoods.com | 9 http://www.kraftfoods.com
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