------------------------------------CAKE------------------------------------
      1 c  Poppy seeds

      1 c  Milk

    3/4 c  Butter or Margarine

  1 3/4 c  Sugar

  2 1/2 c  Cake flour, sifted

      1 ts Salt

      3 ts Baking powder

      4    Egg whites

----------------------------------FROSTING----------------------------------
    3/4 c  Sugar

      1 ts Cornstarch

      4    Egg yolks

      1 c  Milk

      1 c  Broken pecans

      1 ts Vanilla

  CAKE: Comine and soak a minimum of 3 hours the poppy seeds and milk. When
  ready to bake cake, cream together until light, butter and sugar. Sift
  together cake flour, salt and baking powder.  Add sifted ingredients to
  creamed mixture, alternately with poppy seed milk mixture, mixing well.
  Quickly beat until stiff egg whites and fold into mixture.
  Pour into 2 9-inch pans greased and floured.  Bake at 350 degrees for
  30 minutes or until lightly browned and springy.  Cool cake in pans 10

  minutes on racks.  Turn out and cool completely.
  FROSTING: Combine in saucepan sugar, cornstarch.  Beat together then add,
  mixing until smooth, egg yolks and milk.  Add lastly broken pecans and cook
  very slowly, stirring frequently to prevent burning until thick like
  filling, 20 to 25 minutes.  Remove and add vanilla.  When cool spread
  frosting between layers and on top of poppy seed cake.