ORANGE-POPPY SEED CAKE

Orange-Poppy Seed Cake image

Ambrosia to the eyes and the palate! This lovely glazed cake is a breeze to make.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h10m

Yield 16

Number Of Ingredients 11

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Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon grated orange peel
1/2 cup water
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1 cup powdered sugar
1/4 teaspoon grated orange peel
1 to 2 tablespoons orange juice
Additional grated orange peel, if desired

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup. Spread glaze over top of cake, allowing some to drizzle down sides. Garnish with additional orange peel. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 20 g, TransFat 0 g