3/4 c. milk
1/2 c. poppy seed
3/4 c. butter
2 c. flour
1/2 tsp. salt
1/2 c. sugar
1 1/2 tsp. baking powder
4 beaten egg whites

Soak poppy seed in milk. Cream butter and sugar. Add baking powder, salt, flour and poppy seed with milk. Mix well. Fold in beaten egg whites. Bake at 350 degrees for 25-30 minutes. Use a 9x13 greased and floured pan.

POPPY SEED TOPPING:

1 1/2 c. milk
2 tbsp. cornstarch

Mix well until smooth. Add 4 egg yolks. Beat and cook in a double boiler until thick. Add 1 teaspoon vanilla. Spread on cake and sprinkle with nuts.