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Poppyseed Cake with Chocolate Frosting
This is NOT the dessert you want to have if having to undergo a drug test. I've heard that poppy seeds can cause results to show positive for drug consumption (personally, I wouldn't know, but this is what I'm told). Also, this is NOT a low fat dessert. This is my grandmother's recipe, modified a little, but not enough to render it "low fat." But, what the heck, it's only a rare treat, right?

¾ cup poppy seed
¾ cup milk
2¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
½ cup shortening (to lower cholesterol, use Smart Balance® brand)
1½ cups sugar
2 teaspoons vanilla
½ cup milk
3 large egg whites

Chocolate Butter Frosting:

2/3 cups butter (11/3 sticks)
2 (1 oz.) squares unsweetened chocolate
1 lb. confectioner's sugar, sifted
5-6 tablespoons milk
2 teaspoons vanilla

The night before,  combine the poppy seed and ¾ cups milk; let stand overnight in the 'fridge.

Grease two 9-inch-round cake pans; line with waxed paper. Preheat oven to 350 °F.

FOR THE CAKES:

Sift together the flour, baking powder and salt. Cream together the shortening and sugar until fluffy; stir in the vanilla. Stir in  the flour mixture alternately with the milk and undrained poppy seed. Beat the egg whites into soft peaks and fold gently into the batter.

Spoon the batter into the prepared baking pans. Bake 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool the cakes in the pans for about 10 minutes, then turn the cakes onto racks to cool further. Frost with Chocolate Butter Frosting (instructions follow).

FOR THE FROSTING:

Melt the butter in a saucepan; heat until lightly browned. Add the chocolate and stir until melted. Stir in the sugar, then enough milk to make a smooth spreading consistency. Stir in the vanilla. Frosts two 9-inch layer cakes.

Calories
294
Protein (g)
3.4
Cholesterol (mg)
7
Fat (g)
12.3
Carbs (g)
42.5
Sodium (mg)
170



Calories from:
Fat
37.7%
Carbs
57.6%
Protein
4.6%

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