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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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