Lemon Poppy Seed Coffee Cake Ingredients 1 box (18.25 oz) lemon cake mix 1 cup water 1/3 cup applesauce 3/4 cup fat-free egg substitute 2 tbsp poppy seeds Glaze 1/2 cup confectioners' sugar 2 tsp lemon juice 1 tsp skim milk 1 drop yellow food coloring, optional Directions Heat oven to 350° F. (175º C) Lightly spray a Bundt pan or 10"-tube pan with cooking spray. Mix cake mix and next 4 ingredients. Beat on medium for 1-1/2 - 2 minutes. Pour into prepared pan and bake 35 - 40 minutes. Cool in pan 10 - 15 minutes before turning onto a serving plate. The cake may "over rise" and sink a little while cooking, but not a problem since it has denser texture of a coffee cake. Glaze: Combine glaze ingredients, stirring well to eliminate lumps of sugar. Spoon over cooled cake. Like most glazes, some will run off. Just scoop it up and pour it over top again until most of glaze is on cake. Add just a few poppy seeds to top if you like. __._,_.___ --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
