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Instructions |
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Frosting- best to double recipe
3 Tbs. Butter few grains of salt
1 C. powdered sugar 2 to 2 1/2 Tbs milk
1/3 C. baking cocoa 1/2 tsp. vanilla
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For cake- Soak poppy seed in mile - about 3 hours.
Cream butter and add sugar gradually and cream thoroughly. Add
vanilla and poppy seeds (with milk). Mix and sift the flour, salt
and baking powder and add to mixture. Add stiffly beaten egg
whites and pour into 3 buttered 9 inch cake pans. Bake at 350 for
10 minutes then increase to 375 and bake 15 - 20 mins. longer.
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Custard Filling- combine flour, sugar and salt and ad slightly beaten
yolks and milk. Cook, stirring constantly in double boiler or over
water until thickened. Add vanilla and cool
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Frosting- cream butter, mix sugar, cocoa and salt and add to butter
alternately with milk and vanilla, tap iced cake lightly with knife
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Originally Submitted
8/26/2017
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