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Jiffy Poppy Seed Cake Supreme Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package, Duncan Hines)|
|Instant vanilla pudding mix||3 3⁄4 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cream sherry||1⁄2 Cup (8 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Poppy seeds||1⁄4 Cup (4 tbs) (Whole)|
Serving size: Complete recipe
Calories 4903 Calories from Fat 2309
% Daily Value*
Total Fat 262 g403.2%
Saturated Fat 69.3 g346.5%
Trans Fat 0 g
Cholesterol 965.5 mg
Sodium 5300.3 mg220.8%
Total Carbohydrates 551 g183.7%
Dietary Fiber 21.9 g87.7%
Sugars 337.7 g
Protein 66 g131.3%
Vitamin A 46% Vitamin C 4%
Calcium 90.6% Iron 48.6%
*Based on a 2000 Calorie diet
Stir just to blend.
Beat at medium speed of electric mixer for 5 minutes.
Pour into greased and floured 10 inch Bundt or tube pan.
Bake cake in 350° oven for 1 hour or until cake tests done.
Cool cake in pan 15 minutes, turn out onto wire rack to finish cooling completely.
If desired, glaze cake with thin confectioners sugar icing flavored with cream sherry.