Ingredients
1/3 cup poppy seeds1 cup 2% milk4 egg whites3/4 cup shortening1-1/2 cups sugar1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powderCREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon vanilla extract2 cups confectioners’ sugar
Preparation
In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter.
Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Spread over cake. Store in the refrigerator.
