Cake Ingredients

1/2 cup poppy seeds
1 1/2 cups milk
1/2 cup butter
7/8 cup sugar
2 cups white flour
1/2 tablespoon baking powder
1/4 teaspoon salt
3 large egg whites

Filling Ingredients

7/8 cup brown sugar
1 cup sour cream
3 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
1 tablespoon sherry

Frosting Ingredients

1/2 cup butter
1/4 cup cocoa
4 cups powdered sugar 
Strong  coffee


Soak the poppy seeds in the milk for 2 hours.

Cream the butter and sugar together. Combine the flour, baking powder, and salt. Add alternately with the seed mixture to the creamed ingredients. Beat the egg whites until stiff, but not dry. Fold in.

Preheat oven to 350 degrees. Pour the batter into two well-buttered and floured 9-inch spring form pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack.

For the filling, combine the brown sugar, sour cream, and egg yolks in a double boiler. Cook until thick. Beat in the vanilla, pecans, and sherry until smooth. Spread between the cake layers.

For the frosting, beat all the ingredients together. Add coffee to desired spreading consistency. Frost cakes.