Poppy Seed Cake 1972

• 14 cup poppy seed
• 14 cup milk
• 1 (18 ounce) Duncan Hines lemon supreme cake mix
• 1 (3 ounce) package instant banana pudding mix, jello brand
• 4 large eggs
• 12 cup canola oil
• 1 cup warm water
• 1 tablespoon white sugar
• 1 tablespoon cinnamon
• 1 tablespoon cocoa powder
• 3 tablespoons lemon juice
• 6 tablespoons white sugar

1. Soak poppy seed in the milk OVERNITE Combine the cake mix, pudding mix, eggs, oil and water.
2. Beat well 3 minutes.
3. Beat in the poppy seeds and milk mixture.
4. Beat again to blend.
5. Mix cocoa, cinnamon, and sugar together.
6. Grease and flour if you pan isn't non stick, a bundt pan.
7. Layer cake batter alternately with the cocoa mixture, not blending together, layer as a marbling effect.
8. Ending with the batter on top.
9. Bake 350 degrees oven for 1 hour.
10. Until tester comes away clean.
11. while still warm mix the remaining lemon juice and granulated sugar, well and pour over the top of the cake forming a glaze.
12. Allow to cool completely.

poppy seed, milk, duncan, pudding mix, eggs, canola oil, water, white sugar, cinnamon, cocoa powder, lemon juice, white sugar

Taken from www.food.com/recipe/poppy-seed-cake-1972-75994 (may not work)