 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
I clipped this from a local paper years ago. This recipe was given out from a bakery a few hours away. The flavor is great with unbelievable moistness. I have played around with this for years swapping out diffrent cake mixs and liqueurs. Go ahead try it for yourself. Ingredients:
3 cups white cake mix |
3 eggs |
1/2 cup vegetable oil |
1 (3 1/2 ounce) package instant vanilla pudding |
1/3 cup water |
1 teaspoon almond extract |
1/4 cup cream sherry |
2 tablespoons cream sherry |
1/4 cup poppy seed |
Directions:
1. Grease 2 9 inch cake pans or 1 tube/bundt pan.
2. In large mixing bowl, add cake mix, eggs, oil, pudding, and water. Blend on low speed until moistened.
3. Then add Almond extract, both Cream Sherrys and Poppy Seeds, mix on medium speed for 2 minutes. Pour batter in prepared pan and bake immediatley.
4. 2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes. Cool in pan on rack and then remove.
5. Frost with your favorite cream cheese frosting or just a plain powdered sugar glaze.
6. Note: An 18.25 oz pkg. cake mix has 4 cups of mix. We suggest with the left over cup of mix you dust your cake pans or make a struesel topping. (For another dessert).
|
|