Recipe From Nancie Steddin
|
1 |
box yellow cake mix |
|
1 |
box Jell-O French vanilla pudding |
|
1/2 C |
poppy seeds |
|
1/2 C |
vegetable oil |
|
4 |
eggs |
1 C |
sour cream |
|
1/2 C |
sherry |
1. Preheat oven to 350û.
2. Combine all ingredients into a large bowl or the bowl of a stand mixer. Mix on medium speed for 5 minutes
3. Pour into greased and floured bundt pan.
4. Bake for 1 hour Ð test for doneness with a toothpick.
5. Cool in pan for 15 minutes to give the cake a chance to pull away from the sides.
6. Carefully flip onto a cooling rack and allow to cool completely.
7. Dust with powdered sugar Ð only after cake has cooled .
Notes:
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