Total Time
35mins
Prep 20 mins
Cook 15 mins

I saw a picture of this in BHG and knew right then I needed to make this. Does not include time for cooling and standing.

Ingredients Nutrition

Directions

  1. Combine milk, poppy seeds in a bowl and let stand for 1 hour.
  2. Cream butter and sugar together in another bowl.
  3. Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
  4. Preheat oven to 350°F.
  5. Beat egg whites until soft peaks form; fold into batter.
  6. Pour into two greased and floured 9" round baking pans.
  7. Bake for 15-20 minutes or until clean toothpick test.
  8. Cool for 10 minutes before removing from pans to wire racks.
  9. For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
  10. Remove from heat, add nuts and vanilla.
  11. Transfer to a bowl, cover, and refrigerate until completely cooled.
  12. For frosting, beat butter, sugar, and cocoa until blended.
  13. Add coffee 1 tablespoon at a time until spreading consistency is achieved.
  14. Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
  15. Store in refrigerator.

Reviews

(1)
Most Helpful

I made this as a birthday cake for a family member. The cake itself is delicious and rates 5 stars. However, the filling was a total failure, I followed the directions exactly but it never set up, it was soupy. The frosting, although it tasted very good with the combination of cocoa and coffee, was tooth-achingly sugary-sweet. I know frosting is supposed to be sweet, but this was a bit much. I will definitely make the cake again, and try my own frosting and filling with it.

Michelle Berteig February 21, 2010

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