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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 (18.25-ounce) package butter-flavored cake mix |
1/4 cup all-purpose flour |
1/3 cup sugar |
3 tablespoons poppy seeds |
4 large eggs |
1 (8-ounce) container sour cream |
1/2 cup vegetable oil |
Directions:
1. Stir together first 4 ingredients in a large mixing bowl. Add eggs, sour cream, and oil; beat at low speed with an electric mixer 30 seconds or just until moistened. Beat at medium speed 2 minutes.
2. Pour 4 cups batter evenly into 2 greased and floured 8-inch round cakepans. Pour remaining 3 cups batter evenly into 2 greased and floured 6-inch round cakepans.
3. Bake 6-inch layers at 350° for 20 minutes and 8-inch layers at 350° for 25 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool.
4. Note: Use a 15- x 10-inch or 16- x 12-inch jellyroll pan for Small Tiered Cluster Cakes and Bridesmaid Baby Cakes. Bake at 350° for 20 minutes or until wooden pick comes out clean.
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