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POPPY SEED CAKE

Ingredients:

DRY:
1 pkg. Butter Recipe cake mix
1/4 c. sugar
Dash of salt
1 sm. pkg. instant butterscotch pudding
1 3/4 tbsp. popppy seeds

WET:
3 to 4 eggs
1/2 c. sour cream
1/2 c. oil
3/4 c. orange juice


Preparation:

Pour wet ingredients over dry ingredients in a large mixing bowl. Beat for 4 minutes. Pour into a greased and floured tube or bundt pan. Bake for about 1 hour at 325 degrees. Cool on wire rack. NOTE: Pineapple, peach or apricot nectar.













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