Poppy Seed Cake

I love love love this recipe. And since I have been feeling under the weather the last day I really want to eat some comfort food. And this is the best there is!  The rest of the family have all been in different stages of sickness for the last two weeks. So I guess now it is my turn. This recipe came from my sister-in-law Joyce. (All my best recipes come from her). And since I am not up to cooking I thought maybe if I posted this someone would be inspired and do the cooking for me. (Wink wink Aaron)

Poppy Seed Cake

1 pkg. yellow cake mix
1 pkg. (3 1/2 oz.) instant French Vanilla Pudding
 4 eggs
1 cup thick sour cream
1/2 cup water
1/2 cup melted butter (Hard Butter not soft or tub margarine)
1/4 cup Poppy Seeds
3/4 tsp Almond extract
1/2 tsp vanilla

Toss everything in your mixing bowl and mix for 5 full minutes. (Do not cut this Short!)

Pour batter into well greased and lightly floured Bundt pan. Bake at 350 for 53 minutes or until cake tests done with a toothpick. Cool for 15 minutes in the Bundt pan and then turn out onto a cake rack. Cool completely then dust the top with powdered sugar if desired using a sifter.

You can make into muffins if desired but the cooking time needs to be reduced to 25 minutes.



Well Enjoy!!