Mom’s Poppy Seed Cake Recipe
1 box yellow or lemon cake mix
4 ounces vanilla or lemon instant pudding pack
2 ounces poppy seeds (save some for icing)
1 cup cooking oil
1 cup white wine
2 teaspoons vanilla extract
1. Combine all ingredients in bowl, and mix on medium speed for one minute. Stop and scrape down sides of bowl, then beat one more minute.
2. Pour into well greased floured tube pan.
3. Bake at 350 for 40 minutes to one hour.
4. Cool in pan for 15 minutes than turn out on serving plate.
To make icing, combine powdered sugar & water until a creamy paste if formed, about 1/2 cup worth, add remaining poppy seeds. Spoon over warm bundt cake.