Orange Poppy Seed Cake

Methods/steps

heat oven to 350°F. grease 13 x 9 x 2-inch baking pan with butter flavor crisco. flour lightly.
for cake, grate enough peel from oranges to yield 1 tablespoon plus 2 teaspoons. reserve 1 teaspoon for frosting. squeeze oranges to yield 1/4 cup plus 1/4 teaspoon orange juice. scrape any extra pulp from oranges. reserve pulp and 1/4 teaspoon juice for frosting. combine 1/4 cup juice and milk in small bowl.
combine flour, poppy seed, baking soda and 3/4 teaspoon salt in medium bowl.
combine granulated sugar, 3/4 cup butter flavor crisco and 1 tablespoon plus 1 teaspoon grated orange peel in large bowl. beat at medium speed of electric mixer 5 minutes or until well blended. beat in eggs, 1 at a time, beating well after each addition. add vanilla. beat until blended.
reduce speed to low. add flour mixture in thirds alternately with milk mixture, beating after each addition just until smooth. pour into pan.
bake at 350°F for 25 to 35 minutes or until toothpick inserted in center comes out clean. cool completely in pan on wire rack. place cake on serving plate.
for frosting, combine cream cheese, 1/3 cup plus 1 tablespoon butter flavor crisco, reserved orange pulp, reserved 1 teaspoon grated orange peel and 1/8 teaspoon salt in large bowl. beat at medium speed until smooth. add confectioners' sugar gradually and reserved 1/4 teaspoon orange juice. beat until creamy. add additonal orange juice, if necessary, until of desired spreading consistency. frost top and sides of cake. serve immediately or refrigerate until serving time. refrigerate leftovers.