Poppyseed Cake

By DDownes

by Stacey Christiansen

Ingredients

• TOPPING:
• 1/3 C. poppy seeds-soak in 1 C. water for 1 hour, then drain.
• 1 pkg. white cake mix-make according to directions.
• Fold in seeds. Bake according to box directions.
• (Save egg yolks for topping.)
• 3 egg yolks
• 1 C. sugar
• 1/2 ½ C. margarine or butter
• 1 C. evaporated milk
• 1 tsp. vanilla

Preparation

Step 1

Cook above ingredients 10-12 minutes stirring the whole time w/whisk. Cook until it boils then cook an additional 3-5 minutes. Be sure to cook completely. Spread on cooled cake and top with room temperature medium tub of cool whip. Keep cake in fridge.