If you are looking for a quick, light and moist cake to serve visiting family and friends during the holiday, this is the perfect choice. It’s not too sweet, and great with coffee, hot chocolate or a glass of wine. This recipe was shared by my dear friends Ricky and Marge Brookins – thank you!
1 box Duncan Hines Butter Cake Mix
1/2 cup sugar
1/4 cup water
3/4 cup Crisco Oil
1 cup sour cream
1/4 cup poppy seeds
Combine and beat for 2 minutes and following: cake mix, 1/2 cup sugar, 1/4 cup water, 3/4 cup oil, 4 eggs. Stir in 1 cup sour cream and 1/4 cup poppy seeds. Pout into a greased and floured bundt cake pan and bake 350 degrees until done – approx. 30 minutes. You can also bake this cake in a loaf pan.
*I made this cake several times in the last 2 months – you can sprinkle powdered sugar on top or make a glaze of lemon juice and powdered sugar – both are excellent. Although this cake is just fine without.