When a coworker brought this cake into work on her birthday, it felt like it was everyone's birthday -- we all got the gift of trying this amazing and beautifully simple treat! Moist and mouthwatering and scrumptious, oh my!
...and we here in Yumstown are all about sharing the love; therefore, I present to you ..
Yum Cake (aka: Poppy Seed Bundt Cake)
1 (18 oz) package Yellow cake mix (I always search for the "extra moist" or "pudding" version)
1 cup vegetable oil
1 cup light sour cream
1/4 cup poppy seeds
1/2 cup white sugar
4 eggs (or egg substitute)
1 cup vegetable oil
1 cup light sour cream
1/4 cup poppy seeds
1/2 cup white sugar
4 eggs (or egg substitute)
Combine cake mix, oil, sour cream, poppy seeds and sugar. Beat until smooth.
Beat in eggs one at a time. Pour batter into greased and sugared bundt pan. (this part is
important, if the pan is not greased and sugared, the cake will NOT come out clean)
Bake at 325 degrees for 60 minutes
Should you choose to add to the wonderful-ness of this cake, a simple glaze drizzled over the cake as it is cooling is a nice finish. I started with two cups of powdered confectioner's sugar and a tablespoon or two of milk. Mix until glaze is of desired consistency, adding milk as necessary. Drizzle finished product over your Yum Cake.
Beat in eggs one at a time. Pour batter into greased and sugared bundt pan. (this part is
important, if the pan is not greased and sugared, the cake will NOT come out clean)
Bake at 325 degrees for 60 minutes
Should you choose to add to the wonderful-ness of this cake, a simple glaze drizzled over the cake as it is cooling is a nice finish. I started with two cups of powdered confectioner's sugar and a tablespoon or two of milk. Mix until glaze is of desired consistency, adding milk as necessary. Drizzle finished product over your Yum Cake.
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