Friday, March 25, 2011

Poppy Seed Cake... the BEST EVER!

When we were in Texas in February to check on dad, one of my parents' neighbors baked us a cake... well, actually her neighbors fed us on several occasions, but the cake is what I remember the most because it was DIVINE!

Before we left, my sister and I asked for the recipe for the cake...figuring it was something complicated because it was so yummy! Then when I saw the ingredients, I could not believe it! It is the strangest combination of things, but let me tell you.. this is the MOISTEST CAKE I have ever eaten... and it STAYS moist for a week (if you can make the cake last that long!)

All you need is:
1 box yellow cake mix
1 small pkg vanilla instant pudding mix
1/2 cup orange juice
1/2 oil
1/2 water
4 eggs
1 tsp Almond Extract
2 tsp Poppy seeds

Preheat the oven to 325. Mix the cake mix, pudding mix, orange juice, water and oil. Add the eggs, one at a time. Add the almond extract and the poppy seeds and blend into the batter. Pour batter into a Bundt pan that has been greased and SPRINKLED WITH a little CINNAMON/SUGAR mix. Bake 1 hour at 325. When you remove the cake from the oven, cover it with foil for 15 min.
SERVE and prepare to be asked to SERVE IT AGAIN!