CHOCOLATE-BANANA SOUR CREAM CAKE

Chocolate-Banana Sour Cream Cake image

Everyone knows chocolate and banana cake are yummy together. But did you know that adding sour cream makes the cake super moist and tender?

Provided by My Food and Family

Categories Dairy

Time 1h30m

Yield 16 servings

Number Of Ingredients 9

Ingredients

3 eggs
1 pkg. (2-layer size) devil's food cake mix
1 cup mashed fully ripe bananas (about 3)
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped pecans

Steps:

Heat oven to 350°F.
Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 5 ingredients in bowl with mixer until blended. Pour into prepared pans.
Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Invert cakes onto wire racks; remove pans. Cool cakes completely.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually add sugar, beating well after each addition.
Stack cake layers on plate, filling and frosting with cream cheese mixture. Carefully press nuts into frosting on sides of cake.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g