POPPY SEED BUNDT CAKE
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1 Duncan Hines lemon supreme cake mix
1 Jello instant lemon pudding mix small size
1 env. Dream Whip
6 lg. or extra large eggs
1/2 c. vegetable oil
1 c. cold water
1 1/2 c. crushed nuts
2 tbsp. (heaping) poppy seeds
Preheat oven to 350 degrees. Grease liberally a 12 cup bundt pan. Put
cake mix, pudding mix and Dream Whip in mixer bowl and stir. Add eggs
and mix. Add vegetable oil and water. Beat for 4 minutes. Add poppy
seeds and nuts and mix thoroughly. Pour into bundt pan and bake 50 to 60
minutes for doneness. Test at 50 minutes. Let cake rest in pan 15 to 20
minutes before removing. Top with Cinnamon Glaze, recipe follows. This
cake freezes well.
CINNAMON GLAZE:
1 tsp. butter
2 tbsp. hot milk
1 1/2 c. confectioners' sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
Add butter to milk. Mix in sugar, vanilla, cinnamon and salt. Beat well.
Pour or spread over cake. Be sure cake is cooled before adding the topping.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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