Poppy Seed Cake with Custard Icing
  • Cooking Time: 40 minutes
  • Servings: 12
  • Preparation Time: 2 1/2 hours
  • CAKE
  • 1Jar Poppy Seeds, soaked in 1C Milk
  • 4 Egg whites, whipped
  • 1box White Cake Mix
  • ------------------------------------------------
  • Cream:
  • 4 Egg yolks
  • 3/4C Sugar
  • 1tsp. Cornstarch
  • Add:
  • 1C Milk
  • 1tsp. Vanilla
  • Topping:
  • 1C Chopped Pecans
  1. Soak poppy seeds in 1C milk for two hours in refrigerator. Drain off most of the milk.
  2. Make White Cake Mix to package directions, but use 4 egg whites and add drained poppy seeds.
  3. Cook according to directions. Remove cake from 9" pans and cool on rack.
  4. To make frosting, cream yolks, sugar and cornstarch then add milk and vanilla. Cook approximately 25 minutes on med/high heat stirring constantly. This is a custard type frosting that needs to be thickened to a point where it will not run off the cake.
  5. Top with chopped pecans.
Great special occasion cake! Can be made as a 2 tier or 4 tier layer cake or a sheet cake.