Poppy Seed Cake with Sour Cream Icing

Try this Poppy Seed Cake with Sour Cream Icing recipe, or post your own recipe for Poppy Seed Cake with Sour Cream Icing

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Poppy Seed Cake with Sour Cream Icing Ingredients

1 pk Pillsbury White Cake Mix	Sour Cream Filling
1/4 c Poppy seeds	1/2 c Sour cream
1 1/3 c Water; 2	2 Egg yolks
2 Egg whites	1/4 c Milk
1 pk Pillsbury Fluffy White	3 oz Vanilla pudding mix

Instructions for Poppy Seed Cake with Sour Cream Icing

Combine poppy seeds with 1/3 cup water. Let stand for 30 minutes. Combine in large mixer bowl cake mix, egg whites, poppy seeds and remaining cup of water. Blend and beat according to package directions. Bake in generously greased and lightly floured 13 X 9 bundt pan at 350 degrees for 30 to 35 minutes. Cool cake in pan. Spread sour cream filling on top of cooled cake. Frost with fluffy frosting prepared as directed on package. Refrigerate until ready to serve. *Sour Cream Filling: Blend together sour cream, egg yolks and milk. Stir in pudding mix. Blend till smooth. Chill till thickened. *High altitude areas: Add an additional 2 tablespoons water and 3 tablespoons flour to cake mix. Bake at 375 degrees for 25 to 30 minutes. Recipe by: Pillsbury Posted to recipelu-digest Volume 01 Number 162 by "molony@scsn.net" on Oct 25, 1997

Main Ingredient: CakeCuisine: Uncategorized