Desserts

Poppy Seed Cake

(6)

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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

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

eggs

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

cup powdered sugar

Tbsp. milk

Tbsp. orange juice

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.