Guilty-Free Pound Cake

• 3 c. sugar
• 3/4 c. margarine
• 1 1/3 c. frozen egg substitute or 8 egg whites (added one at a time to the batter)
• 1 1/2 c. low-fat sour cream
• 1 tsp. baking soda
• 4 1/2 c. sifted cake flour
• 1/4 tsp. salt
• 2 tsp. vanilla

1. Cream the sugar and margarine at medium speed.
2. Gradually add egg substitute and beat well.
3. Combine sour cream and baking soda; stir and set aside.
4. Combine flour and salt; set aside.
5. To creamed sugar, margarine and egg mixture, alternately add flour mixture and sour cream mixture; begin and end with flour mixture.
6. Stir in vanilla.
7. (If desired, add apples, peaches, etc.)
8. Spoon into tube pan coated with Pam and bake at 325u0b0 for 1 hour and 35 minutes. Cool in pan for 10 minutes.

sugar, margarine, frozen egg substitute, lowfat sour cream, baking soda, cake flour, salt, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=869584 (may not work)