Banana Walnut Cake
Confectioners sugar for this Banana Walnut Cake, also called 10X or powdered sugar, is less expensive when purchased in large-size plastic bags. Keep the leftovers sealed tightly in the cupboard.
1 (2-layer) package super-moist yellow cake mix
1 1/2 cup mashed ripe bananas (about 3 medium)
1/2 cup water
1/4 cup vegetable oil
1 1/2 cup chopped walnuts, divided
8 oz cream cheese, softened
1/2 cup butter or margarine, softened
3 cup confectioners sugar
2 tsp vanilla extract
Sliced banana (optional)
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.
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.
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.
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.
Banana Walnut Cake tip: 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.