Sour Cream Pistachio Poppy Seed Cake - cooking recipe

Ingredients

1 package yellow cake mix
1 (3 1/2 ounce) package jell-o instant pistachio pudding mix
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
1/4 cup poppy seed
Glaze
1 cup powdered sugar, sifted
1 -2 tablespoon milk

Preparation

In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
Beat on medium speed 2 minutes.
Stir in poppy seed.
Spoon into greased and floured 10-12-cup fluted tube pan.
Bake at 350\u00b0F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
Cool 10 minutes; loosen cake from side of pan with knife.
Gently remove cake from pan.
Cool completely on wire rack.
When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.