Recipe by Topher
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.
Top Review by Michelle Berteig
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.
- 2⁄3 cup milk
- 1⁄2 cup poppy seed
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 egg whites
- 1 cup sugar
- 1 cup sour cream
- 3 egg yolks
- 1 cup chopped walnuts
- 1 teaspoon vanilla extract
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 3 -4 tablespoons hot strong brewed coffee
Directions See How It's Made
- Combine milk, poppy seeds in a bowl and let stand for 1 hour.
- Cream butter and sugar together in another bowl.
- Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
- Preheat oven to 350°F.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into two greased and floured 9" round baking pans.
- Bake for 15-20 minutes or until clean toothpick test.
- Cool for 10 minutes before removing from pans to wire racks.
- For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
- Remove from heat, add nuts and vanilla.
- Transfer to a bowl, cover, and refrigerate until completely cooled.
- For frosting, beat butter, sugar, and cocoa until blended.
- Add coffee 1 tablespoon at a time until spreading consistency is achieved.
- Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
- Store in refrigerator.