|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|
|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 350Â° 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.