Categories: Cakes 
      Yield: 1 cake 
  
------------------------------------CAKE------------------------------------ 
      1 c  Poppy seeds 
      1 c  Milk 
    3/4 c  Butter or Margarine 
  1 3/4 c  Sugar 
  2 1/2 c  Cake flour, sifted 
      1 ts Salt 
      3 ts Baking powder 
      4    Egg whites 
 
----------------------------------FROSTING---------------------------------- 
    3/4 c  Sugar 
      1 ts Cornstarch 
      4    Egg yolks 
      1 c  Milk 
      1 c  Broken pecans 
      1 ts Vanilla 
  
  CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk. When 
  ready to bake cake, cream together until light, butter and sugar. Sift 
  together cake flour, salt and baking powder.  Add sifted ingredients to 
  creamed mixture, alternately with poppy seed milk mixture, mixing well. 
  Quickly beat until stiff egg whites and fold into mixture. 
  Pour into 2 9-inch pans greased and floured.  Bake at 350 degrees for 
  30 minutes or until lightly browned and springy.  Cool cake in pans 10 
  minutes on racks.  Turn out and cool completely. 
  FROSTING: Combine in saucepan sugar, cornstarch.  Beat together then add, 
  mixing until smooth, egg yolks and milk.  Add lastly broken pecans and cook 
  very slowly, stirring frequently to prevent burning until thick like 
  filling, 20 to 25 minutes.  Remove and add vanilla.  When cool spread 
  frosting between layers and on top of poppy seed cake.