Erna's Poppy Seed Cake

I got this recipe from my friend Erna, who makes fabulous German Pastries and is an excellent baker. This cake has a poppy seed cake base, a custard filling covered in chocolate. How can this get any better.

CAKE:

• 3 eggs separated
• 1 cup sugar
• 3/4 cup oil
• pinch of salt
• 1/4 cup milk
• 1 cup flour
• 1 tsp. baking powder
• 1/4 chopped nuts, any is fine but I used almonds
• 1/2 cup poppy seeds
• 1 tsp. vanilla

1. Separate egg yolks and egg whites
2. beat whites until stiff peaks form
3. beat eggs and sugar separately
4. add oil to the egg yolks
5. fold in the dry ingredients including nuts and vanilla
6. gently fold in the egg white
7. bake in a greased 9x13 pan for 30 min. @ 350

CUSTARD TOPPING:

• 1/4 cup butter
• 2 egg yolks
• 1/2 cup icing sugar

Spread evenly over cooled cake.

CHOCOLATE TOPPING

• 3 squares of semi-sweet chocolate melted with 2 TBSP butter

• Pour over top.

Add toasted almonds over top when chocolate is still wet, optional.

NOTE: It is best to cut the cake into desired serving pieces before the chocolate sets and is still soft. Keep cold, and is good right out of the freezer.