Step 1

Cake Prep Instructions:

Step 2

Grease and generously flour a 9" non-stick cake pan.

Step 3

On a dry skillet, over medium-high heat, toast 1 cup of walnuts until lightly golden then chop into small pieces.

Step 4

In the bowl of an stand mixer with a whisk attachment, beat together 2 eggs and 1 cup sugar until pale yellow (4 minutes on medium/high speed). Reduce the speed to low and add 1 cup flour. Mix until well-blended.

Step 5

Put 1 cup sour cream in a large measuring cup. In a small ramekin, combine 1 tsp baking soda with 1 tsp vinegar. It will fizz up, then stir it right away into the sour cream.

Step 6

The sour cream will start to visibly rise. Once you notice it rising, mix it into the cake batter using a spatula.

Step 7

In the first cake batter, mix in 1 Tbsp cocoa. Repeat steps 1-3 but In the second cake batter, mix in 2 Tbsp poppy seeds and in the third cake batter, mix in 1/2 cup toasted, chopped walnuts.

Step 8

Pour batter into prepared cake pan and bake at 380˚F for 20-22 minutes or until the top is golden and a toothpick comes out clean. Let cake layers cool to room temperature.

Step 9

Frost the top of each layer (see frosting instructions below)

Step 10

Sprinkle the top with the remaining 1/2 cup chopped walnuts

Step 11

Using a whisk attachment, beat together on high speed the cooked sweetened condensed milk and 2 sticks of butter for 3 to 4 minutes until fluffy. Frost once the cake is cooled to room temperature.