Orange Poppy Seed Cake
|Margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||3⁄4 Cup (12 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Non-fat sour cream||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Sifted cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Poppy seeds||1 Tablespoon|
|Unsweetened orange juice||1⁄3 Cup (5.33 tbs)|
|Vegetable cooking spray||1 Tablespoon|
|Sifted powdered sugar||1⁄3 Cup (5.33 tbs)|
|Unsweetened orange juice||2 Teaspoon|
Add egg substitute, sour cream, and orange rind; beat until well blended.
Combine flour, baking soda, baking powder, salt and poppy seeds, stirring well.
Add flour mixture to creamed mixture alternately with 1/3 cup orange juice, beginning and ending with flour mixture.
Mix after each addition.
Pour batter into a 9-inch square baking pan coated with cooking spray.
Bake at 350° for 35 minutes or until a wooden pick inserted in center of cake comes out clean.
Combine powdered sugar and 2 teaspoons orange juice.
Drizzle over warm cake.