Banana Sour Cream Cake

I was in baking mode last night, so I decided to try out a new recipe:

Ingredients:
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup Sour Cream
1/4 cup oil
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped Walnuts


Directions:

HEAT oven to 350°F.

BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

BAKE 35 min. 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 1 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.

*****
I'm not a big fan of walnuts, so I decided to crush up some graham crackers for the cake sides. It came out pretty tasty! Also, I wasn't confident enough in my baking abilities to attempt halfing it, so I frosted it as it was. Next time I'm going to bake it in two round pans, then mix some strawberries into the frosting for the middle section. Yum!

For more quick and easy recipes, check out Kraft's website.