Recipe: SOUR CREAM POUND CAKE
- 3 cups sugar
- 3/4 cup stick margarine, softened
- 1-1/3 cups egg substitute
- 1-1/2 cups low-fat sour cream
- 1 teaspoon baking soda
- 4-1/2 cups sifted cake flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Cooking spray
Preheat oven to 325 degrees. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes). Gradually add egg substitute, beating well. Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack. Yield: 24 servings (serving size: 1 slice).
Note: Eight egg whites can be used in place of egg substitute, if desired. Add one at a time to sugar mixture.
CALORIES 250 (28% from fat); FAT 7.7g (sat 2.3g, mono 3.1g, poly 1.9g); PROTEIN 3.5g; CARB 41.9g; FIBER 0g; CHOL 6mg; IRON 1.8mg; SODIUM 170mg; CALC 25mg.
For 24 servings