Sour Cream Pound Cake With Raspberry Sauce

• Vegetable cooking spray
• All-purpose flour
• 1 (18.25-ounce) package reduced-fat yellow cake mix
• 1/2 cup sugar
• 1 (8-ounce) container fat-free sour cream
• 1 cup egg substitute
• 3/4 cup applesauce
• 1 teaspoon almond or vanilla extract
• Garnishes: powdered sugar, fresh mint sprigs

1. Coat a 12-cup Bundt pan with cooking spray, and sprinkle with flour, shaking to coat pan.
2. Beat cake mix and next 5 ingredients at medium speed with an electric mixer 4 minutes. Spoon into pan.
3. Bake at 325u0b0 for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with Raspberry Sauce; garnish, if desired.
4. Nutrition: Per slice with 3 tablespoons sauce.

vegetable cooking spray, flour, cake mix, sugar, sour cream, egg substitute, applesauce, almond, powdered sugar

Taken from www.myrecipes.com/recipe/sour-cream-pound-cake-with-raspberry-sauce (may not work)