1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
2. Combine cake mix, poppy seed, milk, eggs, yogurt and lemon peel in large bowl; beat until well blended. Pour batter into prepared pan.
3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely.
4. Prepare CHOCOLATE CITRUS GLAZE; spoon over cake, allowing glaze to run down sides. 12 servings.
CHOCOLATE CITRUS GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S
2 tablespoons water
1 tablespoon orange-flavored liqueur (optional)
1/2 teaspoon orange extract
1-1/4 to 1-1/2 cups powdered sugar
Melt butter in small saucepan over medium heat. With whisk, stir in cocoa and water until mixture thickens slightly. Remove from heat; stir in liqueur, if desired, orange extract and 1-1/4 cups powdered sugar. Whisk until smooth. If glaze is too thin, whisk in remaining 1/4 cup powdered sugar. Use immediately.