Poppy Seed Bundt Cake
1/4 cup poppy seeds
1 1/4 cups water
1 Betty Crocker yellow cake mix
1/4 cup salad oil
3 eggs
Chocolate Glaze (recipe follows)
Soak poppy seeds in 1 1/4 cups water for 30 minutes. Heat oven to 350º.
Generously grease and flour 12-cup bundt cake pan. Blend cake mix (dry), oil, eggs, poppy seeds and water until moistened. Beat 4 minutes on medium speed. Pour into pan.
Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely. Drizzle with chocolate glaze.
Chocolate glaze
Melt 2 Tbsp margarine, 1 Tbsp cocoa, 1 1/2 Tbsp milk in saucepan. Bring to a boil then remove from heat. immediately add 1 1/2 cups powdered sugar that has been measured, then sifted and 1/4 tsp vanilla extract. Whisk until smooth. Pour over cake letting glaze run down sides while still warm.
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