1/2 c. poppy seeds (1 pkg.) - soak 2 hours in 1/2 c. milk

CAKE:

1 c. milk
1 1/2 c. sugar
1/2 c. shortening
3 tsp. baking powder
2 1/2 c. flour
3 egg whites
1 tsp. vanilla
1/2 tsp. salt

Cream sugar and shortening, add milk and dry ingredients alternately. Then add poppy seeds and beat well. Beat egg whites until stiff, add last by hand. Bake at 350 degrees in a large loaf pan.

FILLING:

1 c. sugar
3 egg yolks
1 tbsp. flour
1 c. sour cream
1 c. walnuts
1 tsp. vanilla

Cook until thick. Let cool. Add chopped nuts and vanilla. Spread on cake.

FROSTING:

1 c. powdered sugar
4 tbsp. butter
1 heaping tbsp. cocoa

Moisten well with cold coffee until right consistency to spread. Spread on top of filling.