2 c. sugar
1 1/2 c. oil
1/2 c. milk
2 tsp. baking powder
6 eggs
3 containers poppy seeds
2 c. flour

FILLING INGREDIENTS:

1 c. butter
4 tbsp. vanilla pudding and pie filling
2 eggs
3 c. powdered sugar

FROSTING INGREDIENTS:

8 sq. semi-sweet chocolate (8 oz.)
1 c. butter

Method cake: Beat egg yolks only until thick. Add sugar gradually. Beat the oil and milk into the egg mixture. Add flour and baking powder and blend. In a separate bowl, beat the egg whites until stiff. Add to cake mixture. Fold in gently. Fold in poppy seeds. Bake in three 8 inch round layer cake pans at 350 degrees for about 20 minutes. Watch closely; cake does not brown. Cool one hour.

Method filling: Blend butter, egg and pudding and pie filling (don't cook). Add powdered sugar gradually. Spread between layers of cake then frost complete cake. Freeze one hour.

Method frosting: Melt butter and semi-sweet chocolate squares over very low heat. Take care not to scorch. Set aside. Cool 30-45 minutes. Take cooled cake from freezer. Drizzle chocolate down sides of cooled cake to completely cover filling (use teaspoon). Cover the top of cake with remaining chocolate. Return to refrigerator 2-3 hours before serving.