Poppy seed cake with sour cream icing

Yield: 1 Servings

Measure Ingredient
1 pack Pillsbury White Cake Mix
¼ cup Poppy seeds
1⅓ cup Water; 2
2 Egg whites
1 pack Pillsbury Fluffy White Frosting Mix -Sour Cream Filling---
½ cup Sour cream
2 Egg yolks
¼ cup Milk
3 ounces Vanilla pudding mix

Combine poppy seeds with ⅓ 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@..." <molony@...> on Oct 25, 1997

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