CHOCOLATE GLAZED CITRUS POPPY SEED CAKE
Category: Cakes, Chocolate
Yield: 12 servings
1 pckg (about 18 oz) lemon cake mix
1/3 cup Poppy seed
1/3 cup Milk
3 Eggs
1 Container (8 oz) plain lowfat yogurt
1 tsp Freshly grated lemon peel
CHOCOLATE CITRUS GLAZE (recipe follows)
CHOCOLATE CITRUS GLAZE
2 tbsp Butter or margarine
2 tbsp HERSHEY'S Dutch Processed Cocoa or HERSHEY'S
Cocoa
2 tbsp Water
1 tbsp Orange-flavored liqueur (optional)
1/2 tsp Orange extract
1 1/2 cups Powdered sugar

Procedures
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch
tube pan.
Combine cake mix, poppy seed, milk, eggs, yogurt and lemon peel in
large bowl; beat until well blended. Pour batter into prepared pan.
Bake 40 to 45 minutes or until wooden pick inserted in center comes
out clean. Cool 20 minutes; remove from pan to wire rack. Cool
completely.
Prepare CHOCOLATE CITRUS GLAZE; spoon over cake, allowing glaze to run
down sides. 12 servings.
CHOCOLATE CITRUS GLAZE
Melt butter in small saucepan over medium heat. With whisk, stir in
cocoa and water until mixture thickens slightly. Remove from heat;
stir in liqueur, if desired, orange extract and 1-1/4 cups powdered
sugar. Whisk until smooth. If glaze is too thin, whisk in remaining
1/4 cup powdered sugar. Use immediately.