1/2 c. poppy seeds
1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. milk
4 egg whites, beaten stiff

Ingredients should be at room temperature. Soak poppy seeds in cold water overnight. Sift flour. Measure and sift three times, together with baking powder and salt. Cream shortening. Add sugar and cream until fluffy. Add poppy seeds and water. Add dry ingredients and milk, alternately using low speed. Beat egg whites to a soft peak. Fold whites carefully into cake mixture. Bake in two greased 9 inch layer pans at 375 degrees for 18 to 20 minutes. Fill with custard filling and frost with 7 minute icing, or whipped chocolate frosting.

CUSTARD FILLING:

1/2 c. sugar
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 beaten egg
1/2 tsp. vanilla
1/3 c. chopped nuts

Combine first 2 ingredients. Add flour and milk. Cover over low heat until thick. Pour mixture slowly over egg. Return to range for 2 to 3 minutes. Cool. Add vanilla and nuts.