Orange Pound Cake

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup (1 stick) butter, softened
• 1-1/2 cups granulated sugar
• 4 eggs
• 2 cups flour
• 1 pkg. (4-serving size) JELL-O Orange Flavor Gelatin
• 1-1/2 tsp. CALUMET Baking Powder
• 2 Tbsp. grated orange zest King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup powdered sugar
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 can (11 oz.) mandarin oranges, drained

1. Preheat oven to 350F.
2. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended.
3. Add eggs, 1 at a time, mixing well after each addition.
4. Gradually add flour, beating on low speed until well blended.
5. Add dry gelatin mix, baking powder and orange zest; mix well.
6. Pour into greased parchment paper-lined 9-inch square baking pan.
7. Bake 1 hour or until toothpick inserted in center comes out clean and top is golden brown.
8. Cool 5 min.
9. Invert cake onto wire rack; remove pan.
10. Cool completely.
11. Mix powdered sugar and lemon juice; spread over top and sides of cake.
12. Top with mandarin oranges.

philadelphia cream cheese, butter, sugar, eggs, flour, gelatin, baking powder, orange zest, powdered sugar, lemon juice, mandarin oranges

Taken from www.kraftrecipes.com/recipes/orange-pound-cake-89023.aspx (may not work)