POPPY SEED AWARD WINNER CAKE

1 cup vegetable oil
4 eggs
l can poppy seed filling
l can evaporated milk
2 cups sugar
3 cups flour
l tsp. baking powder
l tsp. baking soda
l tsp. salt
l-l/2 tbsps. dark brown sugar
l tbsps. and l tsp. instant coffee (any kind)
l tsp. vanilla
2 cups chopped walnuts
‘Preheat oven 350. Butter and flour l0 inch round tube pan and set aside. Stir together vegetable oil, eggs, poppyseed filling and evaportated milk in large bowl. In separate bowl stir together sugar, flour, baking soda, baking powder, salt, brown sugar, instant coffee, vanilla and walnuts. Stir dry ingredients into wet ingredients until mixed. Pour into prepared pan. Bake approx. l-l/4 hrs. or until cake tests clean. Cool in pan on wire rack l0 mins. Ivert onto wire rack to cool complete.y Sprinkle with powdered sugar or spread with vanilla frosting. l4-l6 servings (can of spread)