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Poppyseed Cake II

1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
4 large eggs
1 cup sour cream
1 cup vegetable oil
2 teaspoons butter flavoring
1/2 cup sherry
1/2 cup poppyseed
1/4 cup powdered sugar

1. Preheat oven to 350*F.
2. In a mixer bowl, combine yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, butter flavoring, sherry, and poppyseeds. Beat for 5 minutes.
3. Pour batter into a greased fluted cake pan. Bake for 1 hour. Cool for 15 minutes before removing from the pan. Sprinkle with powdered sugar.

Makes 16 servings.