Poppy seed anything was one of my mom's great favorites. The recipe she used comes from The Settlement Cookbook. It has a custard filling and chocolate frosting over all. It is similar to Boston Cream Pie. Because it is a white cake it is on the dry side of cakes, but the custard filling and chocolate frosting save it. The layer cakes can be split into two and you can double the custard and fill five layers instead of two. Cake: 3/4 c poppy seeds 3/4 c warm milk- combine seeds and milk and let sit for several hours. Cream: 1 1/2 c sugar 3/4 c butter Add: poppy seed mixture and cream again Add: 3 c flour sifted with 3 tspn bkng pwdr beat: 5 egg whites until stiff and fold into mixture. Spread in three greased and floured 9 inch round pans. Bake at 350 for 25 minutes. If I remember correctly the cakes take longer than the stated time. Test middles with toothpick to be certain. Cool completely. Layer with custard. Custard: Mix: 2 Tblspn cornstarch 1 1/2 tblspn cold milk cook on stove top or in microwave on 60% power until smooth. Stir in: 4 egg yolks (caution, if the milk mixture is too hot it can scramble the egg yolks) 1/2 c sugar Slowly add, stirring constantly 1 1/2 c hot milk cook on stove top on medium heat until custard thickens and coats the spoon. OR cook on 60% power a few minutes at a time in microwave, stirring well with whisk or fork to keep the custard smooth. When thick, like pudding remove from heat. Stir in: 1 tsp of vanilla and let custard cool completely. Fill cake and frost with any chocolate frosting.