Orange Poppy Seed Cake

• 1 (8 oz.) container Light Philadelphia Brand pasteurized process cream cheese product
• 1/3 c. Parkay margarine, softened
• 1 c. sugar
• 3 eggs, separated
• 2 c. flour
• 1 tsp. Calumet baking powder
• 1 tsp. baking soda
• 1 c. Breakstone's Light Choice sour half and half
• 2 Tbsp. poppy seed
• 1 Tbsp. grated orange peel
• 1/2 c. sugar or 12 packets sugar substitute
• 1/2 c. orange juice
• 3 Tbsp. powdered sugar

1. Preheat oven to 350u0b0.
2. Beat cream cheese product, margarine and 1 cup sugar in large mixing bowl at medium speed with electric mixer until well blended.
3. Add egg yolks, one at a time, mixing well after each addition.
4. Mix together flour, baking powder and baking soda; add to cream cheese mixture alternately with sour half and half.
5. Stir in poppy seed and orange peel.

cream cheese, parkay margarine, sugar, eggs, flour, baking powder, baking soda, poppy seed, sugar, orange juice, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293329 (may not work)