Ingredients
- 4 cakes
- 3 3/8 basic cake mix above
- 2 eggs
- 2 months
- 6 c granulated sugar
- 8 c cake
- 1 c icing sugar
- 3/4 c milk
- 1/2 c vegetable oil
- 1/4 c baking powder
- 2 tb poppy seeds
- 4 ts vanilla
- 2 ts salt
- 1 tb orange rind
- 2 ts lemon rind
- 1 package cream cheese
minutes.
Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute. Pour into greased 9-inch square cake pan; bake in 375F 190C oven for 35 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended. Add icing sugar; beat for 1-1/2 minutes or until smooth and creamy. Makes 1-1/2 cups Cake Tips:
1. to measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife.
2. Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
3. Cakes can be well wrapped and frozen for up to 2 weeks.
4. Bake as cupcakes in 18 paperlined muffin cups in 375F 190C oven for 20
