This cheery yellow cake in as simple to make as it is tasty. Serve with whipped cream and a twist of orange.

1 (18 1/2 oz.) pkg. yellow cake mix
Orange juice
2 tbsp. poppy seed
Glaze

In large mixer bowl prepare cake mix according to package directions, but substituting orange juice for water and adding poppy seeds to cake batter.

Pour into greased and floured 12-cup bundt pan or 10-inch tube pan. Bake according to directions or until wooden pick inserted in center comes out clean. Cool in pan 20 minutes.

Before removing from pan, poke holes in cake with wooden pick. Drizzle all but 1/4 cup glaze evenly over cake. Allow cake to absorb glaze. Remove from pan immediately; place on serving plate. Drizzle reserved glaze over top of cake. Makes 12 servings.

GLAZE:

1/2 c. sugar
1/4 c. orange juice
1/2 c. sweet cream butter

Combine and cook over medium heat, stirring occasionally, until butter is melted.

POPPY SEED CAKE:

1 c. + 2 tbsp. whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. granulated sugar
1/3 c. vegetable oil
1 tsp. vanilla extract
2 lg. eggs, separated
2/3 c. unflavored low-fat yogurt
1/3 c. poppy seeds
1 tbsp. confectioner's sugar
2 tbsp. shredded orange peel, optional
1 thin orange slice, optional
Fresh mint sprigs, optional

Heat oven to 350 degrees. Coat 8-inch tube pan with non-stick vegetable spray; dust with 2 tablespoons whole wheat flour, shaking out excess.

Sift 1 cup whole wheat flour, salt and baking soda into small bowl; set aside. In large bowl with electric mixer at medium speed, beat granulated sugar, oil and vanilla until well blended. Thoroughly beat in egg yolks, one at a time. Using rubber spatula, alternately fold in flour mixture in 2 additions and yogurt in one; fold in poppy seeds.

In second small bowl with mixer at high speed and using clean beaters, beat egg whites until stiff peaks form; fold gently into poppy seed mixture. Pour batter into prepared pan; bake about 45 minutes until top of cake is nicely browned and wooden pick inserted in center come out clean. Remove from pan to wire rack to cool.

TO SERVE: Place cooled cake on serving plate; sprinkle top with confectioner's sugar. If desired, arrange shredded orange peel in circular pattern on top of cake, garnish with orange slice and mint sprigs. Makes 20 servings.

Per serving without orange peel or garnish: 112 calories, 2 grams protein, 6 grams fat, 14 grams carbohydrate.