Guilt-Free Pound Cake

• 3 c. sugar
• 3/4 c. margarine, softened
• 1 1/3 c. thawed egg substitute
• 4 1/2 c. sifted cake flour
• 1/4 tsp. salt
• 1 1/2 c. low-fat sour cream
• 1 tsp. baking soda
• 2 tsp. vanilla extract
• vegetable cooking spray

1. Cream together sugar and margarine at medium speed of an electric mixer until combined.
2. Gradually add egg substitute, beating well; set aside.
3. Combine sour cream and baking soda; set aside.
4. Combine flour and salt and, at low speed, add to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture.
5. Stir in vanilla.
6. Spoon batter into a 10-inch loaf pan coated with cooking spray.
7. Bake at 325u0b0 for 1 hour and 35 minutes or until wood pick inserted comes out clean.
8. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.
9. Yield: 24 servings.
10. Per serving:
11. Calories 250, Fat 7.7 g, Cholesterol 6 mg, Sodium 152 mg.

sugar, margarine, egg substitute, cake flour, salt, lowfat sour cream, baking soda, vanilla extract, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294476 (may not work)