Title: Poppy Seed Cake
Categories: C, A, K, E
Yield: 12 Servings

1 pk (2-layer size) yellow cake
-mix
1 pk (4-serving size) JELL-O
-Vanilla Flavor Instant
4 Eggs
8 oz BREYER'S or KNUDSEN Sour
-Cream
1/2 c MIRACLE WHIP or MIRACLE WHIP
-LIGHT
1/2 c Orange juice
1/4 c Poppy seeds
1 c Powdered sugar
1 tb Milk
1 tb Orange juice
1 tb Butter or margarine; melted

HEAT oven to 350øF.

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 on
Jan 19, 1998