Banana Sour Cream Cake

I am very stressed out right now.

And I decided the best thing to do to relieve my stress was to bake.

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If you have some over-ripe bananas sitting on your counter (like I did), and are tired of banana bread (like I am), try this recipe.

Right now.

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3 bananas)

1 cup sour cream

1/4 cup oil

1 pkg (8 oz) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. powdered sugar (about 4 cups)

1 cup walnut pieces, finely chopped (i did not use nuts..as I feel that nuts ruin almost every baked goodie I've made. I am not a fan of nuts in baked things...ESPECIALLY brownies!! YUCK!!)

1. Heat oven to 350. Beat cake mix, eggs, bananas, sour cream, and oil with mixer on low until moistened, scraping bottom often. Beat on medium 2 minutes. Pour into greased and floured 13x9 inch pan. (My 13x9 inch pan was busy holding last nights leftover Seafood Lasagna, and it's back-up was lost at the last ward function, so I used standard 9-inch rounds instead).

2. Bake 35 minutes or until toothpick comes out clean. Cool cake completely on wire rack.

3. Beat cream cheese and butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

4. Remove cake from pan. Carefully cut cake crosswise in half using a serrated knife. Place 1 cake half, top-side down, on plate; spread with frosting. Top with remaining cake half, top-side up. Frost top and sides. Press nuts on sides,. Refrigerate leftovers. (I didn't slice cakes since I made two rounds...and again, I totally skipped the nuts...which made the cake better. )

Wanna know a trick for neatly frosting a cake? Freeze layers for about 20 minutes BEFORE frosting. This helps set crumbs on the cut edges of the cake layers so they DON'T end up in the frosting.

courtesy Kraft foods