1 1/2 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
4 egg whites
3/4 c. butter
2 (4 oz.) boxes poppy seeds, soaked in 1 c. cold water

Cream butter and sugar. Add vanilla. Sift dry ingredients together. Add alternately with poppy seed and water. Beat egg whites until stiff and fold in. Bake at 350 degrees for 35 minutes.

TOPPING:

1 c. sugar
5 egg yolks
1 c. milk
2 tbsp. cornstarch
1 tsp. vanilla
1 c. nuts

Cook in double boiler until thick.

FROSTING:

1/2 c. Crisco
2 tbsp. flour
1 egg white
2 tbsp. milk
2 c. powdered sugar

Beat 10 minutes. Spread on cake.