Mini Poppy-Seed Loaves

• 1/2 cup:parve whip
• 3/4 cup:brown sugar
• 2 :eggs
• 1 teaspoon:vanilla
• 1 cup:flour
• 1/3 cup:poppy seeds
• 1 teaspoon:baking powder
• : 
• :Frosting
• 2 ounces:tofutti cream cheese, softened
• 1 tablespoon:parve whip
• 1/2 teaspoon:vanilla
• 1/2 cup:powdered sugar

Preparation

1. Preheat the oven to 350 degrees F.
2. Beat the parve whip until stiff peaks form. In a separate bowl, beat together the brown sugar, eggs and vanilla.
3. On a low speed, mix in the dry ingredients. Fold in the whip.
4. Spoon the batter into greased 5 1/2x3x2-inch mini loaf pans. Bake for 15-20 minutes. Check after 10 minutes to make sure they don't overcook.
5. Cool in pan for 2 minutes before removing to wire rack to cool completely.
6. For frosting, whip together the tofutti cream cheese, parve whip and vanilla. Beat in the powdered sugar. Frost each cake and store in airtight container.

Contributed by: GourmetKosherCooking.com