CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs, Grains |
|
All newly t, Desserts |
24 |
Servings |
INGREDIENTS
1 |
|
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 |
T |
Lemon juice |
1 |
T |
Poppy seeds |
|
|
Vegetable cooking spray |
|
|
Lemon Glaze |
|
|
servings. |
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 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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