Poppyseed Cake

 

  DO YOU LIKE CAKE, but are disgusted with the amount of fat and
calories in the enormous slabs served in coffee shops?
Did you know that one giant muffin can have up to 600 calories? More if you add butter.
Today I will show you how to make a wonderful poppyseed cake with fresh high-quality ingredients. When decorated and cut into reasonable portions even the most jaded palate will sing the praises of this delicious featherlight cake. ==============================================================

SISTER DOROTHY'S
DELICIOUS POPPYSEED CAKE
3/4 CUP POPPY SEEDS
1 CUP SKIM MILK
1/3 CUP SHORTENING
1+1/2 CUPS SUGAR
3 LARGE or 4 MEDIUM EGGS, well beaten
1 teaspoon vanilla
1 teaspoon grated lemon rind
2+1/2 cups all purpose flour
1 teaspoon salt
4+1/2 teaspoons baking powder
temp: 350 F
baking time: 25 min.
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    Soak poppy seeds in 1 skim milk for 2 hours. (if you don't have time just set seeds and milk aside till needed.)
    Preheat oven to 350 F. Cream shortening. Add sugar gradually. Add eggs. Mix dry ingredients. Add dry ingredients alternately with poppyseed-milk to cream-sugar-egg.
    Pour into 3- 8 inch cake pans coated with a non-stick spray. Bake for 25 minutes.
    Test cake for doneness by inserting a clean toothpick into the center. If nothing stick to the tooth pick, the cake is done. Remove from the pans and let cool.

    You now have three delicious poppyseed cakes.
Time for a math quiz.
There is only 1/3 cup fat in the entire recipe.
Divide by three cakes is only 1/9 cup or about a table spoon of fat per cake! If you cut the cake into 12 to 16 slices, how many calories is that?
    The answer is not much!

Freeze one cake for later. Sift powdered sugar over one and add fresh berries..
If you don't mind the extra calories, while the cake is still warm sprinkle 1/4 to 1/2 cup chocolate chips or chunks on the top of the cake. Loosely cover with foil for 5 minutes. Remove foil and spread chocolate. When the cake cools, score the top into 16 sections with a sharp knife. Refrigerate till the chocolate hardens. Now the cake shouldn't crack when you slice the cake.