Strawberry-Banana Sour Cream Delight

“Each taste of this unforgettable taste treat explodes with the sweet flavour of ripe bananas and strawberries combined with the nutty taste of walnuts and cashews.”

Preparation time: 20-25 minutes

Total time: 100 minutes (including cooking time)

 

1 package (2 layer size) yellow or white cake mix

3 eggs

1 cup (250 ml) mashed ripe bananas (about 3 bananas)

1 cup (250 ml) mashed fresh strawberries

1 cup (250 ml) sour cream

¼ cup (62.5 ml) oil

1 package (250 grams) Cream Cheese, softened

½ cup butter (125 ml), softened

4 cups (1 litre) icing sugar

1 cup walnut pieces, finely chopped

1 cup cashews, finely chopped

 

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).  Grease and flour a 13 by 9 inch baking pan and set it aside till later.

Beat cake mix, eggs, bananas, sour cream, strawberries, cashew pieces and oil in a large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape the bottom and side of the bowl.  Now beat on medium speed for 2 minutes and then pour into the prepared pan.

Bake for 35-40 minutes or until wooden toothpick inserted in centre of cake comes out clean.

Cool the cake completely while still and pan on while rack.

Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended.  Gradually add icing sugar, beating after each addition until well blended and smooth in texture.

Remove cake from the pan; cut crosswise in half, place one half on top side down on serving plate and spread frosting.  Put the second half of the cake on top, top side up, and frost top and sides of cake with remaining frosting.*

Carefully press the walnuts into the frosting on the cake and store in refrigerator when not eating.

Makes 16 large slices

*To neatly frost a cake, put it in the fridge for about twenty minutes first.