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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Momâs attractive two-layer poppy seed cake has a sweet, nutty filling and a creamy mocha frosting. It takes a little time to prepare, but everyone will agree that itâs worth the extra effort.Emma Rea, Columbia, South Carolina Ingredients:
2/3 cup milk |
1/2 cup poppy seeds |
1/2 cup butter, softened |
1 cup sugar |
2 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 egg whites |
filling: |
1 cup sugar |
1 cup (8 ounces) sour cream |
3 egg yolks |
1 cup chopped walnuts |
1 teaspoon vanilla extract |
mocha frosting: |
6 tablespoons butter, softened |
3 cups confectioners' sugar |
3 tablespoons baking cocoa |
3 to 4 tablespoons hot strong brewed coffee |
Directions:
1. In a small bowl, combine milk and poppy seeds; let stand for 1 hour.
2. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Combine flour, baking powder and salt; add to creamed mixture alternately with poppy seed mixture, beating well after each addition.
3. In another large bowl with clean beaters, beat egg whites until soft peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans.
4. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.
5. For filling, in a small heavy saucepan, combine sugar, sour cream and egg yolks. Cook and stir over low heat just until mixture begins to simmer and reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat; add nuts and vanilla. Transfer to a bowl; cover with plastic wrap and refrigerate until completely cooled.
6. For frosting, in a small bowl, beat butter, confectioners' sugar and cocoa until fluffy. Add coffee, 1 tablespoon at a time, until mixture achieves spreading consistency.
7. Place one cake layer on serving plate; spread with filling. Top with second layer. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 10-12 servings.
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