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

PATTY: Comine and soak a minimum of 3 hours the poppy seeds and milk.
When ready to bake bar, cream together until spark, butter and
clams. Sift together cake flour, salt and baking pulverisation. Add sifted
ingredients to creamed assortment, alternately with poppy seed milk
assortment, mixing swell. Quickly beat until stiff egg whites and fold
into assortment. Pour into 2 9-inch pans greased and floured. Bake at
350 degrees for 30 minutes or until lightly browned and live. Cool
cake in pans 10 minutes on racks. Turn out and cool all.
ICE: Combine in saucepan bread, cornstarch. Beat together then
subjoin, mixing until polish, egg yolks and milk. Add lastly broken
pecans and cook very slow, stirring frequently to prevent burning
until thick like weft, 20 to 25 transactions. Remove and add vanilla.
When cool spread frosting between layers and on top of poppy seed
patty.

Yields
1 Bar