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

Soak poppy seeds in the milk for about four hours. It may be soaked overnight in the refrigerator. Cream the butter thoroughly and gradually add the sugar. Then add the soaked seeds and beat. Sift the dry ingredients and add a small amount at a time to the first mixture and beat thoroughly. The dough will be quite stiff. Fold in egg whites and vanilla. Bake in three 9 inch pans about 1 inch deep at 375 degrees for 25 minutes.

FILLING:

1 c. sugar
1/4 tsp. salt
3 level tbsp. cornstarch
4 egg yolks
2 c. milk
1 tsp. vanilla
1 c. broken pecans

Mix dry ingredients. Scald milk excepting about a fourth of the cup which is beaten with the eggs. Stir the scalded milk with the dry ingredients and cook until thicken. Use double boiler. Stir in the egg yolk and let cook a little longer. After this cooks add the vanilla and nuts. This filling should be rather thick. It can be made with about the same time the cake is cool. It is best to put the filling in and leave the whole thing setting a while before putting on the icing.

ICING:

2 c. powdered sugar
1/4 tsp. salt
2 sq. bitter chocolate (melt together with 1/4 c. butter)
1/2 tsp. vanilla, enough to cream or black coffee to make it the right consistency to spread

This icing should not be made thin but should be heavy enough to spread and leave around the surface.