1/2 c. poppy seed
1/2 c. cold water
2 c. cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. shortening
1 1/2 c. sugar
3/4 c. milk
4 egg whites, stiffly beaten

Have ingredients at room temperature. Soak poppy seed in cold water overnight. Sift flour once. Measure and sift 3 times with baking powder and salt. Set aside.

Cream shortening. Add sugar and continue creaming until light and fluffy. Add poppy seed and water mixture. Add sifted dry ingredients and milk alternately to creamed mixture using low speed of mixer.

Beat egg whites until they hold a soft peak. Fold egg whites carefully into cake mixture, using a wire whisk. Bake in 2 greased 9 inch layer pans at 375 degrees for 18-20 minutes.

CUSTARD NUT FILLING:

1/2 c. sugar
1/4 tsp. salt
2 1/2 tbsp. flour
1 c. milk
1 egg, beaten
1/2 tsp. vanilla
1/4 c. nuts, chopped

Combine sugar, salt and flour. Add milk and cook over low heat until thick. Pour slowly over beaten egg, stirring constantly. Return to stove for 2-3 minutes. Cool. Add vanilla and nuts. Spread between layers and frost with 7 minute frosting.