Poppy Seed CakeAs sweet finale for my favorite meal, this moist cake is chock full of poppy…
Poppy Seed Cake
1/3 cup poppy seeds 1 cup 2% milk 4 egg whites 3/4 cup shortening 1-1/2 cups sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder CREAM CHEESE FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar
In a small bowl, soak poppy seeds in milk for 30 minutes.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In another large bowl, cream shortening and sugar until light and fluffy.
Beat in vanilla.
Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition.
Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13×9-in.
Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth.
Gradually beat in confectioners’ sugar.
Spread over cake.
Store in the refrigerator.
Nutrition Facts 1 piece:
- 426 calories, 23g fat (10g saturated fat), 35mg cholesterol, 184mg sodium, 51g carbohydrate (36g sugars, 1g fiber), 5g protein.