Poppyseed Cake

I haven't felt well lately and my energy has been down so I haven't cooked a lot. My poor husband has had to take care of getting dinner (I would say making but we all know that would be lying) and taking care of the house. But my parents had us over for dinner and I was asked to bring dessert. So I found this recipe on Kraftfoods.com and wanted to try it out. This is normally where I would talk about how great it was, but I didn't eat it! Everyone said that it was really good, so when I feel up to it again, I will make it and try it out!

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

4 eggs

1 container (8 oz.) Sour Cream

1/2 cup miracle whip dressing

1/2 cup cream sherry (I just used orange juice)

1/4 cup poppy seed

1 cup powdered sugar

1 Tbsp. milk

1 Tbsp. orange juice

1 Tbsp. butter or margarine, melted

1/2 tsp. grated orange peel (optional)

Preheat oven to 350°F. Beat cake mix, dry pudding mix, eggs, sour cream, dressing, sherry and poppy seed with electric mixer on medium speed until well blended. Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.

Mix powdered sugar, milk, orange juice, butter and orange peel until smooth; drizzle over cake. Store in airtight container at room temperature.