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Desserts

Sour Cream-Poppy Seed Cake

Sour Cream-Poppy Seed Cake recipe
photo by:kraft
Smooth, sweet and moist, this cake made with sour cream and poppy seeds is meant to stand out on the dessert table—it'll undoubtedly be a crowd favorite.
time
prep:
15 min
total:
2 hr 10 min
servings
total:
16 servings
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What You Need

1
pkg.  (2-layer size) yellow cake mix
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4
 eggs
1
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup  oil
1/2
cup  orange juice
1/4
cup  poppy seed

Make It

HEAT oven to 350ºF.

BEAT all ingredients except poppy seed in large bowl with mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. Stir in poppy seed.

POUR into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

BAKE 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min.; loosen cake from side of pan. Gently remove cake from pan; cool completely on wire rack.

Kraft Kitchens Tips

Size-Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
Special Extra
Add a simple orange glaze. Just mix 3/4 cup powdered sugar, 1/4 tsp. orange zest, 4 tsp. orange juice and 2 tsp. melted butter or margarine until well blended. Drizzle over cooled cake. Let stand until firm.
Variation
Mix batter as directed; spoon into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake at 350°F for 30 to 35 min. or until toothpick inserted in centers comes out clean. Makes 24 servings.
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