Ingredients
1 12-oz can poppy filling (Solo)
1 cup shortening
1 1/2 cups sugar
4 eggs, separated
1 tsp vanilla
1 cup sour cream
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
Preparation
Cream shortening and sugar until light. Add poppy filling and mix. Add egg yolks one at a time. Blend in vanilla and sour cream. Gradually add sifted dry ingredients and mix. Beat egg whites until stiff and fold into other mixture. Pour into a 9" tube pan (can use angel cake food pan also) with bottom lined with parchment or wax paper. Bake at 350 degrees for one hour. Let cool for 5 minutes and remove from pan.
