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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I saw a picture of this in BHG and knew right then I needed to make this. Does not include time for cooling and standing. Ingredients:
2/3 cup milk |
1/2 cup poppy seed |
1/2 cup butter, softened |
1 cup sugar |
2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 egg whites |
1 cup sugar |
1 cup sour cream |
3 egg yolks |
1 cup chopped walnuts |
1 teaspoon vanilla extract |
6 tablespoons butter, softened |
3 cups confectioners' sugar |
3 tablespoons baking cocoa |
3 -4 tablespoons hot strong brewed coffee |
Directions:
1. Combine milk, poppy seeds in a bowl and let stand for 1 hour.
2. Cream butter and sugar together in another bowl.
3. Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
4. Preheat oven to 350°F.
5. Beat egg whites until soft peaks form; fold into batter.
6. Pour into two greased and floured 9 round baking pans.
7. Bake for 15-20 minutes or until clean toothpick test.
8. Cool for 10 minutes before removing from pans to wire racks.
9. For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
10. Remove from heat, add nuts and vanilla.
11. Transfer to a bowl, cover, and refrigerate until completely cooled.
12. For frosting, beat butter, sugar, and cocoa until blended.
13. Add coffee 1 tablespoon at a time until spreading consistency is achieved.
14. Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
15. Store in refrigerator.
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