Orange Poppy Seed Cake

• 1 package yellow cake mix (regular size)
• 1 cup fat-free sour cream
• 3/4 cup egg substitute
• 1 can (6 ounces) frozen orange juice concentrate, thawed
• 1/3 cup water
• 2 tablespoons poppy seeds
• 1/4 teaspoon almond extract
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1-3/4 cups confectioners' sugar
• 2 tablespoons fat-free milk
• 1 tablespoon orange juice

1. In a large bowl, combine the first seven ingredients; beat on low for 30 seconds. Beat on medium for 2 minutes. Coat a 10-in. fluted tube pan with cooking spray. Combine the sugar and cinnamon; sprinkle evenly in pan. Pour batter into pan.
2. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients until smooth; drizzle over cake.

yellow cake, sour cream, egg substitute, orange juice concentrate, water, poppy seeds, almond extract, sugar, ground cinnamon, sugar, milk, orange juice

Taken from www.tasteofhome.com/recipes/orange-poppy-seed-cake/ (may not work)