Thursday, January 12, 2012

Orange Poppy Seed Cake

This cake is one of my favorites, it is moist, flavorful, and no one will ever know it is low in fat. YUM!
Orange Poppy Seed Cake
  • 1 (18.25 ounce) package yellow cake mix
  • 2 tablespoons poppy seeds
  • 1 cup fat-free sour cream
  • 3/4 cup egg substitute
  • 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 1/3 cup water
  • 1/4 teaspoon almond extract
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • GLAZE:
  • 1 3/4 cups confectioners' sugar
  • 2 tablespoons fat-free milk
  • 1 tablespoon orange juice concentrate

1.In a large bowl, combine the cake mix and poppy seeds. In a small mixing bowl, combine the sour cream, egg substitute, orange juice concentrate, water and almond extract; beat until smooth. Stir into cake mix just until combined. Coat a 10-in. fluted tube pan with nonstick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.

2.Bake at 350 degrees F 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; drizzle over cooled cake
Nutritional Analysis: 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

Source: Taste of Homes Light and Tasty Magazine.

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