Sour Cream Banana Cake

1 Yellow Cake Mix
3 Eggs
1 cup of mashed ripe bananas
1 cup of sour cream
1 teaspoon of banana extract

Icing

1 8 oz package of cream cheese
1/2 cup(1 stick)butter
1 16 oz package of powdered sugar
1/4 cup mil
1 cup of walnut pieces


1. Heat oven to 350 F. Line bottom of two 8 or 9 inch round or sqaure cake pans with parchment paper. Spray pans with nonstick cooking spray and set aside.

2. Combine cake mix, eggs, bananas, sour cream, olive oil and banana extract in an electric mixer bowl and beat for 2 minutes. Pour batter evenly into prepared cake pans and bake on center oven rack for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes and then remove from pans and cool for 15 more minutes. Carefully remove parchment paper.

3. Comine cream cheese and butter in a clean electric mixer bowl and beat on medium speed for 2 minutes or until smooth. Gradually add powdered sugar 1/2 cup at a time and beat for 30 seconds or until all sugar is added. slowly add milk and beak util icing has a smooth consistency with soft peaks.

4. Place one cake layer on a cke platter and ice the top and sides. Add second layerand finish icing top and sides. Press handfuls of walnut pieces onto the sides. Cover cake with a cake cover or a large bowl and refrigerate until ready to serve.

Nutrition facts per serving(1 slice): Calories 530, total fat 25g, sturated fat 11 g, cholesterol 80 mg, sodium 280 mg, total carbohydrates 62 g, dietary fiber 1 g, sugars 45 g, protien 5 g.