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Poppy Seed Cake

Prep Time:
15 min

Total Time:
2 hr 30 min

Makes:
16 servings

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 peel (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 peel 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.

K:1348 v0:51337

(3)

Rated

by a cook on 6/19/2008
" since i maintain a kosher home, i made this recipe using non dairy sour cream.......it is absolutely outstanding and everyone loved it"