Jaffa Pound Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g unsalted butter, softened
• 1 1/2 cups caster sugar
• finely grated rind and juice of 1 orange
• 4 eggs, lightly beaten
• 1 1/2 cups plain flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Chocolate Icing
• 1 cup icing sugar
• 1 1/2 tablespoons milk
• 1 tablespoon (20g) butter, softened
• 1 tablespoon cocoa

1. Beat the Philly*, butter, caster sugar and orange rind with an electric mixer until pale, thick and creamy.
2. Gradually add the beaten eggs beating well after each addition.
3. Sift together the dry ingredients and fold into the mixture.
4. Pour the cake batter into a greased 23cm square cake pan, bake at 180C for 55-60 minutes or until cooked through.
5. Turn out onto a wire rack and spread generously with chocolate icing.
6. Serve.
7. Chocolate Icing : Combine all ingredients in a small bowl until smooth.

philadelphia cream cheese, unsalted butter, caster sugar, orange, eggs, flour, baking powder, salt, chocolate icing, icing sugar, milk, butter, cocoa

Taken from www.kraftrecipes.com/recipes/jaffa-pound-cake-103772.aspx (may not work)