Guilt-Free Sour Cream Pound Cake

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

1. Cream sugar and margarine at medium speed until combined. Gradually add egg substitute, beating well.
2. Combine sour cream and baking soda; stir well and set aside.
3. Combine flour and salt; with mixer running at low speed, add to creamed mixture alternately with sour cream mixture, beginning and ending with the flour mixture.
4. Stir in vanilla.
5. Spoon batter into 10-inch tube pan coated with cooking spray.
6. Bake at 325u0b0 for 1 hour and 35 minutes or until wooden pick inserted comes out clean.
7. Cool in pan for 10 minutes; remove from pan. Cool on wire rack.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=349860 (may not work)