Ingredients:
1/3 c poppy seeds soaked 30 min in 1 c milk
4 egg whites room temp
3/4 c shortening
1 ½ c sugar
1 tsp vanilla
2 c flour
2 tsp baking powder
Cream cheese frosting:
1 pkg softened cream cheese
½ c softened butter
1 tsp vanilla
2 c powdered sugar
Directions:
In large bowl cream shortening, sugar and vanilla; add baking powder and flour alternately with poppy seed mixture. Beat egg whites until stiff peaks form. Fold into batter.
Pour into greased 13x9x2 inch pan bake 375 25-30 min until tooth pick inserted comes out clean. Cool
Cream cheese frosting:
Beat cream cheese, butter, vanilla and sugar until smooth. Gradually beat in powder sugar. Spread over cake.