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1/2 c. poppy seed
1 c. milk
1 tsp. vanilla
3/4 c. butter or margarine
1 1/2 c. sugar
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
4 egg whites

Custard Filling:
3/4 c. sugar
4 egg yolks
2 Tbsp. cornstarch
1 1/2 c. milk
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts

In a small bowl, combine poppy seed, milk and vanilla.
Refrigerate overnight. Grease and flour two 8-inch round
baking pans; set aside. Preheat oven to 350 degrees. In a mixing
bowl, cream butter and sugar until smooth. In a separate bowl,
sift together flour, baking powder and salt. Alternately add
dry ingredients and poppy seed mixture to creamed mixture,
beginning and ending with dry, beat well after each addition.
In small bowl, beat egg whites until stiff, but not dry.
Gently fold egg whites into batter. Pour into prepared pans.
Bake for 30 to 35 minutes or until wooden toothpick comes out
clean. Cool in pans 5 minutes, then turn out to a wire rack.
Fill with custard filling.
Custard: In top of double boiler combine everything but
vanilla and nuts. Stir constantly about 5 minutes or until
thickened. Remove from heat and cool. Stir in nuts and
vanilla. Frost sides and top with a buttercream frosting.

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