Home Cooking Recipes
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Poppyseed Cake
Chef:  Brigit Gasper - Tipton, KS          Category:  Desserts

Ingredients:
1 (18.25 oz.) box white cake mix
4 eggs
1/4 cup poppyseeds
1/2 cup oil
1 cup hot water
1 box instant coconut pudding
1 teaspoon almond extract
1 cup powdered sugar
3 teaspoons water
1/2 teaspoon almond extract










Directions: Mix cake mix, eggs, poppyseeds, oil, hot water, pudding and 1 teaspoon almond extract in mixing bowl and beat on medium speed for 4 minutes. Pour into greased and floured bundt pan. Bake 40 to 50 minutes at 350°F. Let cake cool in pan for 10 minutes. Invert onto plate. To prepare topping, combine powdered sugar, water, and 1/2 teaspoon almond extract. Drizzle over cake.

Notes: This is a very old recipe. It freezes very well if you want to make it ahead of time. I have also substituted lemon extract and lemon cake mix and it is great that way, too.

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