Poppy Seed Cake With Caramel Frosting
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Poppy Seed Cake With Caramel Frosting
Poppy Seed Cake With Caramel Frosting (VRP 350)
Ingredients
- 1/4 cup poppy seed
- 1/4 cup milk
- 1 package white cake mix
- 1/4 cup SACO Buttermilk Blend
- 1 cup milk
- 1/4 cup oil
- 3 eggs
Instructions
In small bowl, combine poppy seed and 1/4 cup milk; let stand 25 minutes. Heat oven to 350° F. Grease and flour 13 x 9-inch pan. In large bowl, blend poppy seed mixture and remaining ingredients; beat 2 minutes at highest speed. Pour into prepared pan. Bake for 25-35 minutes, or until done. Cool completely. Frost with Caramel Frosting.
Caramel frosting: In medium saucepan melt ½ cup (1 stick) margarine or butter, then add 1 cup brown sugar. Cook over low heat 2 minutes, stirring constantly. Add 1/4 cup milk and continue cooking and stirring until mixture comes to rolling boil. Remove from heat; gradually add 3 cups confectioner's sugar and ½ teaspoon vanilla and mix well. (If too thick, thin with a few drops of milk)