1 box Betty Crocker butter pecan cake mix
1 small box instant vanilla pudding
1/4 cup poppy seeds
4 eggs, beaten
1/3 cup canola oil
1 cup boiling water
Combine cake mix, pudding mix, poppy seed, eggs and oil in a mixing bowl. Using a wooden spoon, gradually stir in boiling water. Divide mixture between two loaf pans sprayed with non-stick spray. Bake at 275 degrees for 45 minutes. Allow to cool in loaf pans on a wire rack for 15 minutes. Turn out onto rack and allow to finish cooling. Wrap in plastic wrap.
***You have to use a strong spoon (I use a wooden one) to stir this, because the batter is THICK! It will thin out as you add water though. I have to cook mine longer than 45 minutes. Just make sure the middle of the bread has set. When the bread has cooled, you MUST put it on plastic wrap. The outside of this bread is a little gooey (which makes it SOOOO good), and it will stick to a plate. I let it cool for 15 minutes in the loaf pan, then turn it onto the wire rack, then pick it up and place it on my plastic wrap, wrap it up and put it on a plate.
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would you say that this is more of a dessert or dinner bread? i want to make it, but in the correct context. have i mentioned that i'm extremely excited about it?
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