POPPY SEED CAKE (#2)                   Servings:

1/4 c.        poppy seeds              1/2 c.    oil
1   pkg.      white or yellow cake mix 1   c.    water
1   pkg.      instant coconut cream or lemon pudding mix (3 3/4 oz.)
4             eggs

    Mix together dry cake and pudding mixes with poppy seeds.  Add water
and oil.  Add eggs, one at a time, beating well after each addition.  Pour
batter into well greased and floured Bundt pan.  Bake at 350F for 45
minutes.  Allow cake to cool in pan for 15 minutes before removing.  Drizzle
with glaze made of confectioner's sugar, lemon juice and butter.