This easy cake mix upgrade produces a moist, flavorful result that keeps well for several days. The cake has a mild banana flavor and is beautiful but easy to frost and decorate. Ingredients 1 pkg Yellow cake mix (2-layer size) 1 cup mashed ripe bananas (about 3) 1 cup Sour cream 3 eggs 1/4 cup oil 1 8 oz. pkg. Cream cheese 1/2 cup butter softened 4 cups Powdered sugar (16 oz. pkg.) 1 cup Walnuts or pecans finely chopped 1 cup Mini chocolate chips (opt.)

Instructions
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 beat in sugar.

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 frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts and chocolate chips into sides. Keep refrigerated.

http://www.kraftrecipes.com/recipes/banana-sour-cream-cake-57771.aspx

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Yields: 16 Servings