You will want to have this cake in your arsenal for spring and summer; it's light, refreshing and quite delicious. Warning - even with the time-saving steps of a cake mix and Cool Whip it takes time to soak the poppy seeds and make the butterscotch custard but it's well worth the advance planning.
POPPY SEED CAKE
Soak 1/3 cup poppy seeds in water for two hours. Drain well.
Mix one (1) package Pillsbury white cake mix (with pudding in mix) per directions. Adds seeds to batter and bake in 11" x 14 pan. (A 9" x 13" pan will also work). Bake per directions and cool.
Custard Layer
3 egg yolks
1 cup sugar
1/3 cup butter
1 cup evaporated milk
1 tsp vanilla
In heavy saucepan over medium heat, cook the above ingredients until thick approximately 12-15 minutes. This burns easily so whisk constantly. Cool custard mixture.
Spread cooled custard mixture on top of cooled poppy seed cake. Frost with whipped topping (aka Cool Whip).