|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Poppy Seed Cake |
|
Serves: 12 Print this Recipe1 18-ounce package white (vanilla) cake mix or yellow cake mix (not pudding type) 1 3 3/4-ounce package instant lemon pudding mixes 1/4 cup poppy seeds 1 cup water 1/2 cup vegetable oil 4 eggs * Part two. 1 cup powdered sugar 1 tablespoon butter real, softened 3 to 4 tablespoons lemon juice fresh Heat oven to 350° F. Grease and lightly flour a 10-inch tube or bundt pan. Mix together cake mix, pudding mix, and poppy seed; add water and oil. Add eggs one at a time, beating well after each. Pour batter into prepared pan. Bake 45 minutes; cool in pan for 15 minutes before removing to cooling rack. Prepare following glaze. Lemon Glaze: *Combine sugar and butter; add enough lemon juice to make of drizzling consistency. Frost cake with lemon glaze. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Carrot Cake Chocolate Spice Cake Coffee Nut Cake Grandma B's Coffee Cake Mother's Gold Marble Cake No-Frost Chocolate Chip Cake Poppy Seed Cake Prune-Nut Cupcakes Red Devil's Food Cake White Cake |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
