Poppy-seed Torte Recipe
Ingredients
| Canned poppy seed | 2 Ounce (About 1/3 Cup) | |
| Water | 1 Cup (16 tbs) | |
| White cake mix | 18 Ounce | |
| Vanilla pudding | 3 2⁄5 Ounce | |
| Vanilla | 1⁄2 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Confectioner's sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3470 Calories from Fat 1204
% Daily Value*
Total Fat 134 g206.1%
Saturated Fat 70 g350.2%
Trans Fat 0 g
Cholesterol 328.8 mg109.6%
Sodium 5167.8 mg215.3%
Total Carbohydrates 540 g179.8%
Dietary Fiber 5.9 g23.5%
Sugars 308.1 g
Protein 40 g80.6%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 71.7% Iron 0.42%
*Based on a 2000 Calorie diet
Directions
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.
Chef
