Nutty Poppy Seed Torte with Creamy Mocha Frosting

Name: Nutty Poppy Seed Torte with Creamy Mocha Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10-12 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

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

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 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.