Poppyseed Cake with Almond Filling and Fluffy Frosting

April 18, 2015

137

A fancy finish for an easy-to-make cake.

Cake:
1 box (18.75 oz) white or vanilla bean cake mix
1 ¼ c. water (may differ depending on cake mix used)
¼ c. poppy seeds
1/3 c. vegetable oil (may differ depending on cake mix used)
3 eggs (may differ depending on cake mix used)
Almond Filling:
1 pkg. (3.4 oz.) instant vanilla pudding
1 ½ c. milk
1 tsp. almond extract
Fluffy Frosting:
¾ c. butter softened
1 c. powdered sugar
1 jar (7 oz.) marshmallow crème
½ tsp. almond extract (or more to taste)

For Cake: Soak the poppy seeds for 20 minutes in the water called for in cake mix directions. Add poppy seed water, oil and eggs to cake mix as directed on box. Bake 9” layers as directed on box. Cool. To assemble: Place one cake layer on cake plate. Spread with filling. Place second cake layer on top of filling. Cover layers with fluffy frosting. Keep cool until serving.

Nutritions

Calories
453

Sodium
402mg
16% DV

Fat
28g
44% DV

Protein
8g
16% DV

Carbs
38g
12% DV

Fiber
2g
8% DV