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Poppy Seed Torte

Mom’s attractive two-layer poppy seed cake has a sweet, nutty filling and a creamy mocha frosting. It takes a little time to prepare, but everyone will agree that it’s worth the extra effort.—Emma Rea, Columbia, South Carolina

10-12 ServingsPrep: 15 min. + standing Bake: 15 min. + cooling

Ingredients

2/3 cup milk
1/2 cup poppy seeds
1/2 cup butter, softened
1 cup sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
FILLING:
1 cup sugar
1 cup (8 ounces) sour cream
3 egg yolks
1 cup chopped walnuts
1 teaspoon vanilla extract
MOCHA FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons baking cocoa
3 to 4 tablespoons hot strong brewed coffee

Directions

In a small bowl, combine milk and poppy seeds; let stand for 1 hour.
In a large bowl, cream butter and sugar until light and fluffy.
Combine the flour, baking powder and salt; add to creamed mixture
alternately with poppy seed mixture, beating well after each

2 of 2

Poppy Seed Torte (continued)

Directions (continued)

addition.
In another large bowl with clean beaters, beat egg whites until soft
peaks form; fold into batter. Pour into two greased and floured
9-in. round baking pans.
Bake at 350° for 15-20 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks.
For filling, in a small heavy saucepan, combine the sugar, sour cream
and egg yolks. Cook and stir over low heat just until mixture begins
to simmer and reaches 160° or is thick enough to coat the back
of a metal spoon. Remove from the heat; add nuts and vanilla.
Transfer to a bowl; cover with plastic wrap and refrigerate until
completely cooled.
For frosting, in a small bowl, beat the butter, confectioners' sugar
and cocoa until fluffy. Add coffee, 1 tablespoon at a time, until
mixture achieves spreading consistency.
Place one cake layer on serving plate; spread with filling. Top with
second layer. Spread frosting between layers and over top and sides
of cake. Store in the refrigerator. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 slice) equals 608 calories, 27 g fat (12 g saturated fat), 103 mg cholesterol, 236 mg sodium, 86 g carbohydrate, 2 g fiber, 8 g protein.