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Desserts

Poppy Seed Cake

Poppy Seed Cake recipe
photo by:kraft
Very good, moist, everyone loved it.
posted by
Karen1126
on 11/3/2011
time
prep:
15 min
total:
2 hr 30 min
servings
total:
16 servings
Magazine Acquisition

What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (4-serving size) JELL-O Vanilla Flavor Instant Pudding
4
 eggs
1
container  (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  MIRACLE WHIP or MIRACLE WHIP Light Dressing
1/2
cup  cream sherry
1/4
cup  poppy seed
1
cup  powdered sugar
1
Tbsp.  milk
1
Tbsp.  orange juice
1
Tbsp.  butter or margarine, melted
1/2
tsp.  grated orange zest (optional)

Make It

PREHEAT oven to 350°F. Beat cake mix, dry pudding mix, eggs, sour cream, dressing, sherry and poppy seed with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

MIX powdered sugar, milk, orange juice, butter and orange zest until smooth; drizzle over cake. Store in airtight container at room temperature.

Kraft Kitchens Tips

Substitute
Prepare as directed, except substitute JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and MIRACLE WHIP Light Dressing.
Substitute
Substitute orange juice for the cream sherry.
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