POPPY SEED CAKE

1 pkg. (18 oz.) yellow cake mix
1 sm. Pkg. instant French Vanilla pudding mix
4 eggs
½ c. butter or margarine (or use butter-flavor oil)

1 c. thick sour cream
½ c. water
1 t. rum flavoring
¼ c. poppy seeds

Combine cake and pudding mixes, eggs, sour cream, water, rum flavoring, butter & poppy seeds in large bowl with electric mixer. Beat at medium speed for 5 min. Pour batter into well-greased and lightly floured Bundt cake pan. Bake at 350 degrees for about 45 min., or until cake tests done. Remove from oven and cool in pan for 15 min. Turn onto rack and cool completely.

Yield: 1 bundt cake

Laura Parker