Poppy Seed Cake
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Sour cream||1 Cup (16 tbs)|
|Melted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Poppy seeds||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Butter bundt cake pan and flour lightly shaking out excess.
Combine all ingredients in large bowl and beat 5 minutes.
Pour batter into pan.
Bake until tester inserted in center comes out clean, about 1 hour.
Let cool completely in baking pan.
Invert onto platter and serve.
Serving size: Complete recipe
Calories 4533 Calories from Fat 1942
% Daily Value*
Total Fat 222 g341%
Saturated Fat 109 g544.8%
Trans Fat 0 g
Cholesterol 1197.7 mg399.2%
Sodium 5315.3 mg221.5%
Total Carbohydrates 552 g183.9%
Dietary Fiber 21.3 g85.2%
Sugars 338.1 g
Protein 64 g127.7%
Vitamin A 100% Vitamin C 4.2%
Calcium 108.2% Iron 49.7%
*Based on a 2000 Calorie diet