Walnut-Banana Cream Cake
Prep time:
15 minutesCooking time:
30 minutesConfectioners' sugar, also called 10X or powdered sugar, is less expensive when purchased in large-size plastic bags. Keep the leftovers sealed tightly in the cupboard.
Ingredients
Serves 12
- 1 (2-layer) package super-moist yellow cake mix
- 1 1/2 cups mashed ripe bananas (about 3 medium)
- 1/2 cup water
- 1/4 cup vegetable oil
- 3 eggs
- 1 1/2 cups chopped walnuts, divided
- FROSTING:
- 8 ounces cream cheese, softened
- 1/2 cup butter or margarine, softened
- 3 cups confectioners' sugar
- 2 teaspoons vanilla extract
- Sliced banana (optional)
Directions
1
Preheat oven to 350°F. Beat cake mix, bananas, water, oil and eggs in a large bowl with an electric mixer set at high speed until well mixed, about 2 minutes. Stir in 1 cup walnuts.
2
Grease and flour two 8-inch cake pans. Spoon batter into pans. Bake until cake layers test done when toothpick is inserted into center, about 30 minutes. Place pans on a rack to cool.
3
For frosting, beat cream cheese and butter in a medium mixing bowl at high speed until light and fluffy. Add confectioners' sugar and vanilla; beat until smooth, about 1 minute.
4
Spread frosting between cake layers and over top and sides of cake. Spread remaining chopped nuts on sides of cake. Arrange banana slices on top.
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Cookin' xpress!
Cookin' xpress!
You can speed up the ripening of bananas by placing them and a ripe apple in a brown paper bag. Poke a few holes in the bag, then close and leave for 24 hours.
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Family-size packs of fresh chicken pieces are often one of the least expensive ways to purchase chicken. Divide the pieces into meal-size portions and freeze in heavy plastic freezer bags for up to 3 months.
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