Table of Contents
Let poppyseed’s soak in the water for one hour. Add all of the ingredients starting from the top to the bottom to a large mixing bowl. Mix on medium/high speed for about 2 minutes or longer until everything is blended well. Divide up batter evenly into greased cake pans. Bake for 35 minutes at 350 degrees.
Ingredients 1/3 cup poppy seeds 1 cup 2% milk 4 egg whites 3/4 cup shortening 1-1/2 cups sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder CREAM CHEESE FROSTING: 1 package (8 ounces) cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 2 cups confectioners’ sugar
Use a pipping bag or cut a corner of a ziplock bag and fill with frosting. Pipe around the top of the cake along the edge with frosting. Fill inside the the frosting with the raspberry filling. Repeat on next layer. Refrigerate cake for about an hour.
We doubled it and got three 7″ cakes and 24 cupcakes, you do not need to double the raspberry filling or the frosting. We let the poppyseed soak in water an hour before adding to the batter. The popyseed’s absorb water so this prevents the cake from getting dry.
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