2003 Orange Poppy Seed Cake

By boandozzy

One piece equals 247 calories, 1 g fat (1 g saturated fat), trace cholesterol, 283 mg sodium, 55 g carbohydrate, trace fiber, 5 g protein.

Originally published as Orange Poppy Seed Cake in Light & Tasty December/January 2003, p29

Ingredients

• GLAZE:
• 1 package yellow cake mix (regular size)
• 1 cup fat-free sour cream
• 3/4 cup egg substitute
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/3 cup water
• 2 tablespoons poppy seeds
• 1/4 teaspoon almond extract
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1-3/4 cups confectioners' sugar
• 2 tablespoons fat-free milk
• 1 tablespoon orange juice

Details

Servings 14
Preparation time 20mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the first seven ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over cake. Yield: 14 servings.