Jaffa OREO* Pound Cake

• 250g block PHILADELPHIA Cream Cheese, softened
• 250g butter
• 1 1/3 cup caster sugar
• 4 eggs, lightly beaten
• 1 1/2 cups self-raising flour
• 100g almond meal
• Grated rind of 1 orange
• 10 OREO* Chocolate Creme Cookies, roughly chopped
• Orange Icing
• 2 cups icing sugar
• 1 tablespoon softened butter
• 2 teaspoons grated orange rind, extra
• 1-2 tablespoons orange juice

1. Beat the Philly*, butter and caster sugar with an electric mixer until thick and creamy.
2. Gradually beat in the eggs, one at a time, beating well after each addition.
3. Sift in flour and fold in almond meal and rind.
4. Spoon half the mixture into a greased 23cm fluted ring pan, top with the Oreo* biscuits and remaining mixture.
5. Bake at 180 degrees C for 1 hour or until cooked through.
6. Cool on a wire rack before icing.
7. Orange Icing: Combine the icing sugar, butter, rind and sufficient juice to make a soft icing.
8. Drizzle over the cooled cake and serve.

philadelphia cream cheese, butter, caster sugar, eggs, flour, almond meal, orange, oreo, orange icing, icing sugar, butter, orange rind, orange juice

Taken from www.kraftrecipes.com/recipes/jaffa-oreo-pound-cake-103992.aspx (may not work)