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Poppy Seed Cake Recipe

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This recipe for Poppy Seed Cake, by , is from From the Heart and Hearth of Rose Heimerman, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rose Heimerman

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1 box Pillsbury White Cake Mix
1/2 c. poppy seed
1/2 cup milk & 1 c. water combined

Topping for cake - 7 Minute Frosting:

4 egg yolks
3/4 c. sugar
1 heaping T. cornstarch
2 c. milk
1 teas. vanilla

Directions:
Directions:
Cake:

Cover poppyseed with water & milk combination. Let soak overnight. Next day, drain and save liquid.

Mix cake as directed using 1 cup of the liquid. Stir drained poppyseed into cake batter. Bake according to package instructions. Cool before frosting.

Topping - 7 Minute Frosting:

Beat the egg yolks well. Add sugar, and continue to beat until smooth. Add cornstarch, milk and vanilla, stirring to blend. Cook in the top of a double boiler until the mixture is thick. Cool and put 7 Minute Frosting on top of the cake.


 

 

 

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