Jiffy Poppy Seed Cake Supreme
|Yellow cake mix||18 1⁄2 Ounce (1 Package, Duncan Hines)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Poppy seeds||1⁄4 Cup (4 tbs) (Whole)|
Combine ingredients in large bowl.
Stir just to blend.
Beat at medium speed of electric mixer for 5 minutes.
Pour into greased and floured 10 inch Bundt or tube pan.
Bake cake in 350° oven for 1 hour or until cake tests done.
Cool cake in pan 15 minutes, turn out onto wire rack to finish cooling completely.
If desired, glaze cake with thin confectioners sugar icing flavored with cream sherry.