3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white sugar
1/2 teaspoon vanilla extract
1 cup vegetable oil
13 fluid ounces evaporated milk
1/4 cup poppy seeds
Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.
In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
Place cool cake on a pretty plate or cake stand. Using 1/2 container of store bought frosting (vanilla), place frosting in microwavable measuring cup and heat for approximately 20 seconds. Drizzle over cake. I added a few extra poppy seeds on top for decoration.
Eat and enjoy!!
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup peanut butter. I used chunky
3/4 cup white sugar
1/2 cup firmly packed light brown sugar
1 egg, room temperature
1 tablespoon milk (I used half-and-half)
1 teaspoon vanilla extract
Set aside a small bowl with 1/4 cup white sugar, for sprinkling.
Preheat oven to 350 F, no need to grease cookie sheet. I lined pan with wax paper.
Add all dry ingredients, mix as you go. Add remaining ingredients. I use my hands to mix the dough well, I prefer hands versus a mixer.
Form 1″ balls of dough, then roll in the white sugar, then place on cookie sheet. Bake 8-10 min, or until the cookie is slightly firm to the touch. Remove from cookie sheet, allow to cool.
Try not to eat ALL the cookies at once! Yes, they are that good, at least to me 🙂
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