Poppyseed Cake with Lemon and Mock Whipped Cream Frosting

Today I made a Poppyseed Cake with lemon and mock whipped cream frosting.  I used the basic poppyseed recipe from Taste of Home.  I didn't take a photo so here is a similar one from the Taste of Home page and I put a layer of lemon between the cake and frosting.  Mine tastes good but it isn't very pretty. 

Poppyseed Cake

Ingredients

• 1/3 cup poppy seeds
• 1 cup 2% milk
• 4 egg whites
• 3/4 cup shortening
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder

Directions

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg
• whites in a large bowl; let stand at room temperature for 30 minutes.
• In another large bowl, cream shortening and sugar until light and
• fluffy. Beat in vanilla. Combine flour and baking powder; add to
• creamed mixture alternately with poppy seed mixture, beating well
• after each addition. Beat egg whites until soft peaks form; fold into batter.
• Pour into a greased 13-in. x 9-in. baking dish. Bake at 375° for

When it cooled I topped with lemon pudding and frosted with Mock Whipped Cream

Mock Whipped Cream

Mix 6 T. cornstarch with 1 1/2 cups milk,  and cook until thick.  Cool in the refrigerator.

Cream cooled corn starch mixture together with:

1 cup butter ( 2 sticks)
1 cup sugar

Whip it for a long time until light and fluffy like whipped cream.  It could take 4 or 5 minutes.