This is a three minutes-to-mix delight.
Poppy Seed Cake II
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 (12 fluid ounce) can evaporated milk
- 8 ounces poppyseed filling
- 1 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2 Combine the flour, white sugar, vegetable oil, eggs, vanilla, salt, baking soda and evaporated milk. Mix until smooth. Add the jar of poppy seed filling and the chopped nuts; beat at medium speed for 2 minutes. Pour the batter into the prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 70 minutes. Let cake cool before removing from pan.