Recipe: Poppy Seed Cake with Sour Cream Filling (13x9, using cake mix, 1960's)

POPPY SEED CAKE WITH SOUR CREAM FILLING

1/4 cup poppy seeds
1 1/3 cups water, divided use
1 (2-layer-size) package Pillsbury White Cake Mix
2 egg whites
Sour Cream Filling (recipe follows)
1 package Pillsbury Fluffy While Frosting Mix

Preheat oven to 350 degrees F. Grease and lightly flour a (13x9-inch) baking pan.

Combine poppy seeds with 1/3 cup of the water. Let stand for 30 minutes.

Combine in large mixer bowl (dry) cake mix, egg whites, poppy seeds and remaining 1 cup water. Blend and beat according to package directions.

Bake for 30 to 35 minutes. Cool cake in pan.

Spread sour cream filling on top of cooled cake. Frost with fluffy frosting prepared as directed on package. Refrigerate until ready to serve.

SOUR CREAM FILLING

1/2 cup dairy sour cream
2 egg yolks
1/4 cup milk
1 (3 ounce) package vanilla instant pudding mix

Blend together sour cream, egg yolks and milk. Stir in (dry) pudding mix. Blend until smooth. Chill until thickened.

Makes 1 (13x9-inch) cake
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping, Pillsbury ad, 1960's