Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Sharon Gless' Poppy Seed Cake




Source of Recipe


From “Habilitat’s Celebrity Cookbook” by Victoria Marino (Cookbook Publishers, Inc. 1978)


List of Ingredients




1 yellow cake mix (2 layer)
1 (3¾-ounce) package of vanilla pudding and pie filling mix
1 cup sour cream
4 eggs
½ cup buttery flavored oil
½ cup cream sherry
1/3 cup poppy seeds


Recipe



Put everything in a big bowl and mix for 5 minutes with electric mixer. Pour into Bundt pan and bake at 350 degrees for 1 hour. Cool in pan on rack for 15 minutes. Turn out on plate and let cool thoroughly. Sprinkle with powdered sugar.