Orange-Poppy Seed Cake

 

Ingredients

Cake

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

Orange Glaze

1

cup powdered sugar

1/4

teaspoon grated orange peel

1

to 2 tablespoons orange juice

Additional grated orange peel, if desired         

Steps

1  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.

2  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.

3  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.

4  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.