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POPPY SEED CAKE

Ingredients:
1 box yellow cake mix (Duncan Hines)
1/2 c. oil (Crisco)
2 tbsp. lemon juice plus water to make 1 cup
1 sm. box instant lemon pudding
4 eggs
4 tbsp. poppy seeds


Preparation:

Mix together, pour into angel food or bundt pan. Bake at 350 degrees for 35 to 40 minutes. (Insert toothpick, if it comes out clean, it's done).

FROSTING:
1 (3 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1/2 stick oleo, softened
1/4 tsp. vanilla

Blend together on low speed. Add a tablespoon or two of milk if too stiff. Ice cake top; sprinkle nuts around edge.













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