1/4 c. butter
6 eggs
2/3 c. sugar
1/3 c. sugar
1 tsp. vanilla
1 c. sifted cake flour
1/4-1/2 c. poppy seeds
Whipping cream
Fresh or frozen raspberries

Melt butter. Set aside. Let cool to 80 degrees. Break eggs into double boiler. Heat until lukewarm. Add 2/3 cup sugar. Beat with electric mixer 7 minutes. Add 1/3 cup sugar, beat on high 2 minutes longer or until soft peaks form. Gently add vanilla. Fold in poppy seeds and sifted cake flour. With folding motion add melted butter.

Pour into two 9 inch lightly greased and floured pans. Bake at 350 degrees for 40 minutes. Remove from oven, cool 1 minute, remove from pans. Cool completely. Beat whipping cream until stiff peaks form. Cut cake layers crosswise. Distribute mashed raspberries on bottom layer. Pipe whipping cream on top. Repeat with next 2 layers. Pipe remaining whip cream on top layer in decorative fashion. Garnish with fresh raspberries. Keep chilled.