Poppy Seed Cake With Sour Cream Icing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Brand names, Cakes | 1 | Servings | |
INGREDIENTS
| 1 | Pillsbury White Cake Mix | |
| 1/4 | c | Poppy seeds |
| 1 1/3 | c | Water, 2 |
| 2 | Egg whites | |
| 1 | Pillsbury Fluffy White | |
| Frosting Mix | ||
| Sour Cream Filling- | ||
| 1/2 | c | Sour cream |
| 2 | Egg yolks | |
| 1/4 | c | Milk |
| 3 | oz | Vanilla pudding mix |
INSTRUCTIONS
Combine poppy seeds with 1/3 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@scsn.net" <molony@scsn.net> on Oct 25, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 809
Calories From Fat: 358
Total Fat: 40.8g
Cholesterol: 424.9mg
Sodium: 1487.2mg
Potassium: 535.4mg
Carbohydrates: 92g
Fiber: 3.5g
Sugar: 87.3g
Protein: 20.2g