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



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.