Everyone knows chocolate and banana cake are yummy together. But did you know that adding sour cream makes the cake super moist and tender?
What You Need
Original recipe yields 16 servings
3 egg s
1 pkg. (2-layer size) devil's food cake mix
1 cup mashed fully ripe banana s (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 PLANTERS Pecans
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Let's Make It
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.
Plan ahead and make balanced food choices throughout the day so you can enjoy a slice of this cake for dessert.
How to Neatly Frost the Cake
Freeze cake layers about 20 min. before frosting. This helps to set the crumbs on the cut edges of the cake layers so they don't pull up into the frosting. And don't worry if the frosting does not look perfect on the sides of the cake - the nuts will cover any imperfections.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 55g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.