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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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I used orange juice concentrate instead of oil in a poppy seed cake recipe to come up with this triffic dessert. Ingredients:
ingredients |
1 package ( 18 1/4 -oz ) reduced-fat yellow cake mix |
2 tbs. poppy seeds |
1 cup fat-free sour cream |
3/4 cup egg substitute |
1 can ( 6-oz) frozen orange juice concentrate, thawed |
1/3 cup water |
1/4 tsp. almond extract |
2 tbs. sugar |
1/2 tsp. ground cinnamon |
glaze |
1 3/4 cups confectioners' sugar |
2 tbs. fat-free milk |
1 tbs. orange juice |
Directions:
1. 1)Preheat oven at 350.
2. 2)In a large bowl, combine the cake mix and poppy seeds.
3. 3)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-inch fluted tube pan with non-stick cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan. A Bundt cake pan was used or you can use any type you prefer.
4. 4)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; drizzle over cooled cake.
5. Serving Size 1 piece
6. Calories per serving: 247, Fat: 1g, Sodium: 283mg, Carbohydrate: 55g,
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