| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | All newly t, Desserts | 24 | Servings | |
INGREDIENTS
| 1 | pk | (18.25 oz.) reduced fat yellow cake mix |
| 1/2 | c | Sugar |
| 1/3 | c | Vegetable oil |
| 1/4 | c | Water |
| 1 | Carton (8 oz.) plain nonfat yogurt | |
| 1 | c | Egg substitute |
| 3 | tb | Lemon juice |
| 1 | tb | Poppy seeds |
| Vegetable cooking spray | ||
| Lemon Glaze |
INSTRUCTIONS
Combine first 7 ingredients in a mixing bowl. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seeds. Pour batter into a 10 cup bundt pan coated with vegetable cooking spray. Bake at 350 for 40 minutes or until wooden pick inserted in center of cake comesout clean. Cool in pan on a wire rack 10 minutes. Remove from pan; drizzle with Lemon Glaze, and cool completely on a wire rack. Makes 24 servings. Lemon Glaze: 1/2 cup sifted powdered sugar 2 Tablespoons lemon juice Combine powdered sugar and juice, stirring until smooth. Makes 1/4 cup. Recipe by: America's Best Recipes Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”