Fresh Orange-Poppy Seed Cake

• 1 large navel orange King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (2-layer size) white cake mix
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 2 Tbsp. poppy seed
• 1-1/2 tsp. orange extract, divided
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 tsp. almond extract
• 1 cup powdered sugar

1. Heat oven to 350 degrees F.
2. Cut orange crosswise in half; wrap 1 piece with plastic wrap.
3. Refrigerate until ready to use.
4. Grate remaining orange half.
5. Reserve zest; discard grated orange half or reserve for snacking.
6. Beat cake mix, 1-1/2 cups sour cream, poppy seed, 1 tsp.
7. orange extract and reserved orange zest with mixer until blended.
8. (Batter will be thick.)
9. Pour into 9x5-inch loaf pan sprayed with cooking spray.
10. Bake 55 min.
11. to 1 hour or until toothpick inserted in center comes out clean.
12. Cool cake in pan 10 min.
13. Remove from pan to wire rack; cool completely.
14. Transfer to plate.
15. Beat cream cheese, almond extract, remaining sour cream and remaining orange extract in medium bowl with mixer until blended.
16. Gradually beat in sugar; spread over top of cake.
17. Garnish with orange slices.

orange king, white cake, s, poppy seed, orange, philadelphia cream cheese, almond extract, powdered sugar

Taken from www.kraftrecipes.com/recipes/fresh-orange-poppy-seed-cake-121236.aspx (may not work)