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Poppy-seed Torte

sweet.chef's picture
  Canned poppy seed 2 Ounce (About 1/3 Cup)
  Water 1 Cup (16 tbs)
  White cake mix 18 Ounce
  Vanilla pudding 3 1⁄2 Ounce
  Vanilla 1⁄2 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Confectioner's sugar 1 Tablespoon

Combine poppy seed and water; let stand at least 2 hours; drain.
Prepare cake mix according to package directions.
Add poppy seed.
Bake in 2 paper lined 9x1 1/2 inch round pans at 350° about 20 to 25 minutes.
Make pudding following package directions, but using only 1 3/4 cups milk.
Add vanilla; cover and cool.
Fold in whipped cream.
Split cooled cakes, making 4 layers; spread filling between.
Chill 2 to 3 hours.
To serve, sift confectioners' sugar over top.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3470 Calories from Fat 1204

% Daily Value*

Total Fat 134 g206.1%

Saturated Fat 70 g350.2%

Trans Fat 0 g

Cholesterol 328.8 mg109.6%

Sodium 5167.8 mg215.3%

Total Carbohydrates 540 g179.8%

Dietary Fiber 5.9 g23.5%

Sugars 308.1 g

Protein 40 g80.6%

Vitamin A 70.6% Vitamin C 2.4%

Calcium 71.7% Iron 0.42%

*Based on a 2000 Calorie diet

Poppy-seed Torte Recipe