1 pkg. Duncan Hines pudding recipe (yellow cake mix)
1 pkg. Jello instant French vanilla pudding (3 3/4 size)
3/4 c. cooking oil (I use Crisco or Wesson)
3/4 c. Paul Masson Madeira wine (no substitute)
1/2 c. poppy seeds
4 lg. eggs

Mix pudding mix, Jello, oil and wine real well; add eggs which have been beaten separately and mix; then add the poppy seeds.

Bake in a well greased bundt pan at 350 degrees for 40 to 55 minutes; start testing at 40 minutes. Do not over cook. Cool; turn out on pan, sprinkle with powdered sugar and poppy seeds (if you have any left). (I usually sprinkle with the powdered sugar only.)