Poppy Seed Cake

(from myoung’s recipe box)

Categories: Dessert

Ingredients

  • 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)

Directions

  1. 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.

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

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

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