Poppy-seed Torte Recipe
Ingredients
1 2-ounce can (about 1/3 cup) poppy seed
1 cup water
1 package white-cake mix
1 package vanilla pudding
1/2 teaspoon vanilla
1 cup heavy cream, whipped
Confectioners' sugar
Directions
Combine poppy seed and water; let stand at least 2 hours; drain.
Prepare cake mix according to package directions.
Add poppy seed.
Bake in 2 paper lined 9x1 1/2 inch round pans at 350° about 20 to 25 minutes.
Make pudding following package directions, but using only 1 3/4 cups milk.
Add vanilla; cover and cool.
Fold in whipped cream.
Split cooled cakes, making 4 layers; spread filling between.
Chill 2 to 3 hours.
To serve, sift confectioners' sugar over top.
Prepare cake mix according to package directions.
Add poppy seed.
Bake in 2 paper lined 9x1 1/2 inch round pans at 350° about 20 to 25 minutes.
Make pudding following package directions, but using only 1 3/4 cups milk.
Add vanilla; cover and cool.
Fold in whipped cream.
Split cooled cakes, making 4 layers; spread filling between.
Chill 2 to 3 hours.
To serve, sift confectioners' sugar over top.
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