1 can poppy seed filling
1 c. butter
1 1/2 c. sugar
4 eggs, separated
1 tsp. vanilla
1 c. sour cream
2 1/2 c. sifted enriched flour
1 tsp. baking soda
1 tsp. salt

Cream butter and sugar until light and fluffy. Add Solo poppy filling; add egg yolks one at a time. Blend in vanilla and sour cream. Sift together flour, soda and salt. Add gradually to Solo poppy mixture, beating well after each addition.

Fold in stiffly beaten egg whites. Pour into a greased tube pan which has the bottom lined with wax paper. Bake in 350 degree oven 1 hour 15 minutes. Allow cake to cool 5 minutes. Peel off paper and decorated cake with powdered sugar sprinkled on top.