Poppy Seed Cake

• 3 cups white cake mix
• 3 eggs
• 12 cup vegetable oil
• 1 (3 1/2 ounce) package instant vanilla pudding
• 13 cup water
• 1 teaspoon almond extract
• 14 cup cream sherry
• 2 tablespoons cream sherry
• 14 cup poppy seed

1. Grease 2 9 inch cake pans or 1 tube/bundt pan.
2. In large mixing bowl, add cake mix, eggs, oil, pudding, and water.
3. Blend on low speed until moistened.
4. Then add Almond extract, both Cream Sherrys and Poppy Seeds, mix on medium speed for 2 minutes.
5. Pour batter in prepared pan and bake immediatley.
6. 2 9inch cakes take 25-30 minutes, tube or bundt 40-50 minutes.
7. Cool in pan on rack and then remove.
8. Frost with your favorite cream cheese frosting or just a plain powdered sugar glaze.
9. Note: An 18.25 oz pkg.
10. cake mix has 4 cups of mix.
11. We suggest with the left over cup of mix you dust your cake pans or make a struesel topping.
12. (For another dessert).

white cake, eggs, vegetable oil, vanilla pudding, water, almond, cream sherry, cream sherry, poppy seed

Taken from www.food.com/recipe/poppy-seed-cake-247682 (may not work)