POPPY SEED CAKE 
1 pkg. Duncan Hines yellow cake mix (not pudding or butter)
1 sm. pkg. Jello instant vanilla pudding
1/4 c. poppy seed
1/2 c. Wesson butter flavored oil
8 oz. sour cream
1/2 c. cream sherry
4 eggs

Substitute 1/3 cup oil, fill to 1/2 with liquid Parkay.

Mix all together for 5 minutes. Bake in bundt or tube pan (well greased) for 1 hour at 350 degrees. Let cool in pan for 15 minutes only. Remove and let cool; then dust with powdered sugar.

 

Recipe Index