Soak the poppy seeds in water for up to 2 hours. Sift flour, baking powder, sugar and salt into bowl. Add oil, poppy seeds and water, vanilla, egg yolks and soda; beat until smooth. In another bowl beat he egg whites and cream of tartar until very stiff. Fold into the first mixture and pour into an ungreased angle food pan. Bake at 350 degrees for 1 hour; test as it may need 10 to 15 minutes more baking. Cool in inverted pan as an angel food cake.
Frost with a mixture of cool whip, vanilla pudding and cold milk. Spread on cake and refrigerate until ready to serve.
Penuche Frosting is also very yummy on this cake.
Ingredients
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1 cup water
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1/2 cup poppy seed
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2 cups flour
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3 teaspoons baking powder
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1 1/2 cups sugar
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1 teaspoon Salt
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1/2 cup oil
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2 teaspoons Vanilla
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7 unbeaten egg yolks (add 1/4 teaspoon soda)
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7 Egg Whites
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1/4 teaspoon cream of tartar
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Frosting
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Large cool Whip
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1 package Vanilla instant pudding (Large pkg)
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1/2 cup cold milk
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