Sour Cream Pound Cake

• 3 c. sugar
• 3/4 c. light Parkay
• 1 1/3 c. Egg Beaters, thawed
• 1 1/2 c. light sour cream
• 1 tsp. baking soda
• 4 1/2 c. flour
• 1/4 tsp. salt
• 2 tsp. vanilla or 1 tsp. vanilla and 1 tsp. almond

1. Cream sugar and margarine at medium speed of an electric mixer until combined.
2. Gradually add Egg Beaters and beat well.
3. Combine sour cream and baking soda.
4. Stir well and set aside.
5. Combine flour and salt; with mixer at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture.
6. Stir in vanilla.
7. Spoon batter into a 10-inch tube pan coated with vegetable cooking spray.
8. Bake at 325u0b0 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes; remove from pan.
10. Cool on wire rack.
11. Yields 24 servings (1-inch slices).

sugar, light parkay, egg beaters, light sour cream, baking soda, flour, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=499843 (may not work)