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Nutty Poppy Seed Torte with Creamy Mocha Frosting

 Nutty Poppy Seed Torte with Creamy Mocha Frosting
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.
  • Preheat oven to 350°. In a large bowl, cream butter and sugar

2 of 2

Nutty Poppy Seed Torte with Creamy Mocha Frosting (continued)

Directions (continued)

  • until light and fluffy. Combine flour, baking powder and salt; add
  • to creamed mixture alternately with poppy seed mixture, beating well
  • after each 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 15-20 minutes or until a toothpick inserted in center comes out
  • clean. Cool 10 minutes before removing from pans to wire racks.
  • For filling, in a small heavy saucepan, combine 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 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.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.