| 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
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