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Poppy Seed Cake




Source of Recipe


adapted from Taste of Home magazine, Darlis Wilfer, page 34


List of Ingredients




1/3 cup poppy seeds
1 cup milk
4 egg whites, at room temp.
¾ cup butter, softened
1 ½ cups sugar
1 tsp. vanilla extract
2 cups flour
2 tsp. baking powder

Cream Cheese Frosting:
1 8-oz. pkg. Light cream cheese, softened
½ cup butter, softened
1 tsp. vanilla extract
2 cups powdered sugar

Recipe



In a small bowl, soak poppy seeds in milk for 30 minutes.
Preheat oven to 375 degrees.
In a large mixing bowl, cream the butter, sugar and vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture. Beat egg whites until soft peaks form; fold into batter.
Spray a 13x9” baking dish with nonstick cooking spray and pour batter in. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in powdered sugar. Spread over cake. Store in the refrigerator.