1 pkg. French vanilla cake mix
1 (3 1/2 oz.) pkg. lemon instant pudding
4 tbsp. poppy seeds
1/2 c. oil
1 c. water
4 eggs

Beat together well. Pour in greased and floured bundt pan or angel food pan. Bake 45-50 minutes at 350 degrees or until straw comes out clean.

CHOCOLATE GLAZE:

1 tbsp. butter, softened
2 tbsp. cocoa
2 tbsp. water
1/4 tsp. vanilla
2/3 c. powdered sugar

Combine butter, cocoa and water in small saucepan. Cook over low heat, stirring constantly until mixture thickens. Do not boil. Remove from heat. Blend in vanilla and powdered sugar; beat until smooth. Add hot water, 1/2 teaspoon at a time, for a thinner consistency. Makes about 1/2 cup glaze.