Purim: Sour Cream Poppy Seed Cake | Submitted By: MY2ANGELS

1 (18.25 ounce) package yellow cake mix1 (3.5 ounce) package instant vanilla pudding mix1/2 cup vegetable oil4 eggs1 cup sour cream1/2 cup orange juice1/4 cup poppy seedsPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, eggs, sour cream and juice. Beat on low speed until blended. Scrape bowl, and beat 2 minutes on medium speed. Stir in the poppy seeds. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 15 minutes in the pan. Remove from pan, then sprinkle with confectioners' sugar before serving. Amount Per Serving  Calories: 327 | Total Fat: 18.1g | Cholesterol: 69mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 327

Total Fat: 18.1gCholesterol: 69mgSodium: 371mgTotal Carbs: 37.7g    Dietary Fiber: 0.7gProtein: 4.4g VIEW DETAILED NUTRITION
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Reviewed on Feb. 9, 2005 by STACIS    I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it, and commented on how moist it was. I tinkered with the recipe a tad, adding the fresh zest of one orange to the batter. Also, going on some of the other reviews, I made a simple glaze of powdered sugar and orange juice, with a little orange zest added in, and drizzled that over the cake. Yum!! Was this review helpful? [ YES ]
9 users found this review helpful I took this to work, for a bake sale, and came away with an empty plate. Everyone loved it,... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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