1/2 c. poppy seeds
1 c. milk
3/4 c. butter
1 1/2 c. sugar
2 c. sifted flour
2 tsp. baking powder
4 egg whites, well beaten
1 tsp. vanilla

Soak seeds in milk. Cream butter and add sugar then milk and poppy seeds. Add dry ingredients and last add beaten egg whites. Bake in 375 degree oven.

FILLING:

1 tbsp. cornstarch
1 1/2 c. milk
3/4 c. sugar
4 egg yolks
1/2 c. chopped nuts

Dissolve cornstarch in a little milk. Cook until thickens. Add sugar and beaten egg yolks and nuts. Cook until comes to a boil.

When cool put on cake and frost with your favorite seven minute frosting.

Note: A white cake mix may be used. Soak seed in part of water.

Kenyon