My Favorite Poppyseed Cake by Angeline (Novak) Boehnke

1 yellow or white cake mix
3/4 cup oil (Can use 1/2 cup applesauce with 1/4 cup oil.)
1/2 cup sugar
1/3 teaspoon baking power
4 eggs
3 Tablespoons poppyseeds
1 cup buttermilk (Can use 1 tablesppon vinegar with 1 cup milk) 1 teaspoon almon extract

3 egg yolks
3/4 cup sugar
1 1/2 cups milk
1 teaspoon vanilla
1/4 cup flour
1/2 cup pecans, cut fine
1/2 cup coconut

Mix all ingredients in large mixing bowl and blend well. Pour into 10x13 oblong pan lined with waxed paper. Bake 30 to 35 minutes at 350 degrees. Place on cooling rack for 5 to 10 minutes. Invert; pull off waxed paper. Cool then frost with pudding.

Mix mild and egg yoks together. Blend flour and sugar. Add liquid. Cook until thick, stirring constantly. Add vanilla. Spread on sides and top of cake. Sprinkle with pecans, coconut.

Other Info (pictures, nutrition, etc)
Topic revision: r1 - 2018/03/04, RickMach
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