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Poppyseed Cake Recipe

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This recipe for Poppyseed Cake, by , is from Mt. Calvary Church Cookbook 2016, 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!

In Memory of Milford "Drink" Drinkgern


Soak 1/4 c. poppyseed in 1/2 c. milk in refrigerator for 24 hrs.
1 box white cake mix
5 egg whites
1/2 c. melted butter (not oil)
3/4 c. milk

Custard Filling:
1/2 c. sugar
1/2 tsp. salt
1/3 c. flour
1 c. whole milk
4 egg yolks
2 tsp. vanilla

Mix cake mix, egg whites, butter, milk, and poppyseed milk mixture for 2 minutes on medium speed. Divide between 3- 8" or 9" cake pans that have been greased and floured. Bake 325 on middle rack of oven for 20-25 minutes or until done. Cool completely. Meanwhile make filling.
Rich Custard Filling:
Mix in saucepan 1/2 c. sugar, 1/2 tsp. salt, 1/3 c. flour, then stir in 2 c. whole milk. Cook over medium heat stirring until it boils. Boil 1 minute remove from heat and stir approximately 1/2 of this mixture into 4 beaten egg yolks. Then blend the yolk mixture back into the saucepan. Bring just to boiling point and add 2 tsp. vanilla. Cool completely. Divide into two portions and layer between three cake layers. You may need to use toothpicks to keep the layers from sliding. Frost with favorite white icing. (Milford preferred cream cheese frosting.)




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