1 can Solo poppy seed filling
1 c. butter
1 1/2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. sour cream
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt

Cream butter and sugar until fluffy. Add poppy seed filling. Add egg yolks, one at a time. Blend in vanilla and sour cream. Add flour, salt, baking soda, gradually. In separate bowl, beat egg whites until stiff. Fold egg whites in batter. Pour in greased and lightly floured bundt cake pan. Bake 55 minutes in 350 degree oven. Cool for 5 minutes and then turn out of pan. Dust top with powdered sugar or drizzle frosting of your choice.