pecans, coarsely chopped
1CAKE: Combine and soak a minimum of 3 hours the poppy seeds and milk.
2When ready to bake cake, cream together until light, butter and sugar.
3Sift together cake flour, salt and baking powder.
4Add sifted ingredients to creamed mixture, alternately with poppy seed milk mixture, mixing well.
5Quickly beat until stiff egg whites and fold into mixture.
6Pour into 2 9-inch pans greased and floured. Bake at 350 degrees for 30 minutes or until lightly browned and springy.
7Cool cake in pans 10 minutes on racks. Turn out and cool completely.
8FROSTING: Combine in saucepan sugar and cornstarch. Beat together then add, mixing until smooth, egg yolks and milk.
9Add lastly broken pecans and cook very slowly, stirring frequently to prevent burning until thick like filling, 20 to 25 minutes.
10Remove and add vanilla.
11When cool spread frosting between layers and on top of poppy seed cake.