3 1/2 cups sunflower seeds
3/4 cup poppy seeds
3 tablespoons margarine, melted
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
In a mixing bowl, mix sunflower seeds, poppy seeds, margarine, and vanilla until thoroughly coated. Mix eggs and 3 cups flour into the flour mixture. Mix the baking soda in the baking soda until you reach a light and fluffy consistency (slightly sticky). Spread the batter into the two 9-inch round pans.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting with your favorite chocolate glaze! Frost evenly and brush every inch of the edges with non-stick spray. Frost with chocolate glaze if using; otherwise dip cake in the icing.
To make the chocolate glaze: Melt chocolate glaze in a large bowl, stirring several times until smooth. Spread glazing over chilled cake while it still has a buttery consistency. Serve in small bowls.
To make the chocolate glaze: Melt chocolate glaze in a small bowl, stirring until smooth. Spread over chilled cake while inside remains cool, and spread evenly over frosting.
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