Oh so yummy! These bars are so good it’s hard to just eat one. This time I replaced the milk with buttermilk and loved how moist and tender the cake turned out. Either way they are delicious. Enjoy!
2 1/4 C sugar
1 1/2 C milk
1 C oil
3 large eggs
1 Tbsp. vanilla extract
1 1/2 tsp. almond extract
3 C. all-purpose flour
4 1/2 tsp. poppy seeds
1 1/2 tsp. baking powder
1/2 tsp. salt
Creamy Frosting (recipe follows)
Preheat oven to 350. Lightly grease a 15×10 inch baking pan.
In a large bowl, beat sugar, milk, oil, eggs, vanilla, and almond extract at medium speed until smooth.
In a medium bowl, combine flour, poppy seeds, baking powder, and salt. Gradually add to sugar mixture beating until combined; spoon into prepared pan. Bake for 20 to 25 minutes. Cool until slightly warm. Spread Creamy Frosting over warm cake. Cut into squares to serve.
Yields: 30 bars
Creamy Frosting
3 C confectioners’ sugar
1/3 C butter, melted
3 Tbsp. milk
In a medium bowl, combine sugar, butter, and milk; beat at low-speed until smooth.