A delicious Williams family recipe! This cake is perfect with a glass of ice cold milk!
1 yellow cake mix
1 pkg. of French vanilla instant pudding
4 eggs
1 c. sour cream
1/4 c. poppyseed
1/2 c. water
1/2 c. butter, melted
1 tsp almond extract
1 tsp almond extract
3 T. flour
Mix eggs, sour cream, water, and melted butter. Then add yellow cake mix, French vanilla instant pudding, flour and almond extract. Beat on medium speed for 2 minutes. Add poppyseeds and beat until mixed. Grease bundt pan and pour cake inside. Bake at 350 degrees for 40-45 minutes (until toothpick inserted in the center comes out clean). Remove from oven and cool for 15 minutes. Take a knife and slide it around the edges to ensure a clean removal from the pan. Turn over onto a cake stand or a cooling rack and let cake cool completely.
Mix eggs, sour cream, water, and melted butter. Then add yellow cake mix, French vanilla instant pudding, flour and almond extract. Beat on medium speed for 2 minutes. Add poppyseeds and beat until mixed. Grease bundt pan and pour cake inside. Bake at 350 degrees for 40-45 minutes (until toothpick inserted in the center comes out clean). Remove from oven and cool for 15 minutes. Take a knife and slide it around the edges to ensure a clean removal from the pan. Turn over onto a cake stand or a cooling rack and let cake cool completely.
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