Elizabeth's Banana Cream Cake

1 1/2 cup sugar                                      2 cup cake flour (sift before measuring) 
1 stick butter                                         2 tsp. baking powder                     
3/4 cup milk                                          1/2 tsp. salt                             
1/4 cup poppy seeds                              4 egg whites     
1 tsp. vanilla                      

Cream butter and sugar. Mix milk and poppy seeds together separately. Mix all dry ingredients. Alternately mix milk/seed mixture and dry ingredients into the butter mixture. Add vanilla. Beat egg whites stiff but not dry. Fold into batter. Pour into 4 greased and floured 9" round cake pans. Bake at 350* for 25-30 minutes. Cool layers 1/2 an hour in pans and then remove. Completely cool layers and slice in half horizontally.

7-8 average bananas                              1 cup cool whip  
1 large box instant vanilla pudding (prepared according to pie directions) 

Fill layers with sliced bananas and pudding. There will be 3 layers of filling, ending with cake on top. Frost whole cake with cool whip and enjoy!