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Poppy Seed Cake
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--DRY:--
1 pkg. Butter Recipe cake mix
1/4 c. sugar
Dash of salt
1 sm. pkg. instant butterscotch
pudding
1 3/4 tbsp. popppy seeds
--WET:--
3 to 4 eggs
1/2 c. sour cream
1/2 c. oil
3/4 c. orange juice
Pour wet ingredients over dry ingredients in a large mixing bowl. Beat for 4 minutes. Pour into a greased and floured tube or bundt pan. Bake for about 1 hour at 325 degrees. Cool on wire rack. NOTE: Pineapple, peach or apricot nectar.
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