Orange Yogurt Bundt Cake 
(Katharine Carter)

6 large eggs, separated
1/4 teaspoon cream of tartar
2 cups white granulated sugar (divided)
1 cup butter, softened
1 tablespoon grated orange peel
2 tablespoons orange juice
3 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mandarin orange yogurt

Orange Glaze:
2 cups confectioners sugar
1 tablespoon soft butter
2 to 4 tablespoons orange juice
1 to 2 teaspoons orange peel.

Cake:  In a large mixing bowl, beat egg whites with cream of tartar and ONLY 1/2 cup sugar until very stiff.  In separate bowl, cream together the butter and rest of sugar until fluffy.  Beat in egg yolks, one at a time.  Blend in peel and juice.  Sift together flour, baking soda, and salt and stir dry ingredients and yogurt alternately into batter mixture.  Sitr until mixed thoroughly.  Fold beaten egg whites into batter thoroughly.  Place batter in greased and floured Bundt pan and bake in 350 degree oven for 50-55 minutes, or until a toothpick comes out clean.  Let cake cool in pan for 15 minutes and then remove to a wire rack to cool.  Orange Glaze:  In a small mixing bowl, combine sugar and butter.  Add orange juice gradually to achieve desire consistency.  Stir in orange peel and frost on cooled cake, letting glaze drizzle down sides of cake.