Try this Poppy Seed Cake recipe, or contribute your own.
Suggest a better descriptionHEAT oven to 350F. BEAT cake mix, pudding mix, eggs, sour cream, salad dressing, sherry and poppy seeds with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan. BAKE 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. MIX powdered sugar, milk, orange juice and butter until smooth; drizzle over cake. Store in airtight container at room temperature. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 166 | ||
Calories from Fat: 103 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 354.6mg | 109 % | |
Sodium 118.4mg | 4 % | |
Potassium 157.4mg | 4 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.6g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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