All 8 recipesHomeBooksButter 'n Love RecipesRecipesPOPPY SEED CAKEDessertsprinted page 115SharePOPPY SEED CAKEJanet KraftIngredients1 pkg. yellow cake mix1 small pkg. vanilla instant pudding1/2 c. oil1 c. sour cream4 eggs1/4 c. poppy seed1/2 c. sherry (or less)MethodMix all together and pour in Bundt pan. Ba[cut off] at 350° for 30 to 40 minutes. A glaze may be dribbled on, if desired.Note from the transcriptionOne word lost at the right edge of the first method line.View the original scan (page 115)The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.Open in the page-by-page readerCHOCOLATE CHEESECAKEPEARS AND SHERBET IN RUM SAUCE