Orange-Poppy Seed Cake

Ingredients

• 1 box cake mix yellow
• 1 tablespoon orange zest grated
• 0.5 cup water 
• 0.5 cup orange juice 
• 0.5 cup vegetable oil 
• 3  eggs 
• 2 tablespoons poppy seeds 
• 1 cup powdered sugar 
• 0.3 teaspoon orange zest grated
• 1 tablespoons orange juice 
• 1 serving orange zest grated

Equipment

• bowl
• frying pan
• oven
• wire rack
• hand mixer
• cake form

Directions

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2. In large bowl, beat cake mix, 1 tablespoon orange peel, water, 1/2 cup orange juice, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in poppy seed.
3. Pour into pan.
4. Bake as directed on box for 12-cup fluted tube pan. Cool 15 minutes; remove from pan to cooling rack or heatproof serving plate. Cool completely, about 2 hours.
5. In small bowl, mix powdered sugar, 1/4 teaspoon orange peel and 1 tablespoon orange juice. Stir in additional orange juice, 1 teaspoon at a time, until glaze is smooth and consistency of thick syrup.
6. Spread glaze over top of cake, allowing some to drizzle down sides.
7. Garnish with additional orange peel. Store loosely covered.