Poppyseeds are popular in Czech cooking. Grandma Vala would always make sure to find one or two occasions during the year to make this impressive torte, usually the finale to a dinner of sauerkraut and dumplings. The fudge-like ganache frosting is the best part.

3/4 c. poppyseed
1 c. milk
2 c. flour
dash of salt
1 tsp vanilla
2/3 c. butter
1 1/2 c. sugar
2 tsp. baking powder
4 egg whites beaten stiff

Soak poppyseed in milk for two hours. Cream butter and sugar. Add milk and dry ingredients alternately. Fold in egg whites. Pour into 3 wax paper lined 9 inch layer pans. Bake at 375 degrees, 20-25 min.

Filling:
1/2 c. sugar
1 1/2 c. milk
1 T. cornstarch
3/4 c. walnuts
4 egg yolks

Combine sugar, cornstarch, and milk -- cook 10 min. Add yolks. Cook 1 min. longer. Cool, add nuts and spread between layers.

Frosting:
1 1/2 c. sugar
6 T. milk
6 T. oleo
Boil 30 sec.

Add Kahlua and 1/2 c. semi sweet chocolate chips. Beat until thick.