BUTTERY POPPY SEED CAKE
1 (2-layer size) box butter pecan cake mix
1 cup water
4 eggs
1/4 cup vegetable oil
1 (4-serving size) pkg. instant coconut cream pudding mix
1 tablespoon poppy seeds
1 teaspoon vanilla flavoring
1/4 cup finely chopped pecans
1 (14 ounce) can sweetened condensed milk, divided use
3/4 carton Cool Whip, thawed
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine the first 7 ingredients together. Beat at medium speed for 2 minutes. Fold in pecans. Pour into prepared pan.
Bake at 350 degrees about 35-40 minutes. Remove from oven and poke holes all over. Pour 1/2 can sweetened condensed milk over cake. Set cake in pan on rack to cool.
To make the frosting, mix together thoroughly the Cool Whip and remaining 1/2 can sweetened condensed milk. Spread over top of the cooled cake.
Must be refrigerated.
Adapted from source: Jo Walloch, Cabot, Cabot Star-Herald, March 24, 2004
1 (2-layer size) box butter pecan cake mix
1 cup water
4 eggs
1/4 cup vegetable oil
1 (4-serving size) pkg. instant coconut cream pudding mix
1 tablespoon poppy seeds
1 teaspoon vanilla flavoring
1/4 cup finely chopped pecans
1 (14 ounce) can sweetened condensed milk, divided use
3/4 carton Cool Whip, thawed
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine the first 7 ingredients together. Beat at medium speed for 2 minutes. Fold in pecans. Pour into prepared pan.
Bake at 350 degrees about 35-40 minutes. Remove from oven and poke holes all over. Pour 1/2 can sweetened condensed milk over cake. Set cake in pan on rack to cool.
To make the frosting, mix together thoroughly the Cool Whip and remaining 1/2 can sweetened condensed milk. Spread over top of the cooled cake.
Must be refrigerated.
Adapted from source: Jo Walloch, Cabot, Cabot Star-Herald, March 24, 2004
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