Sour Cream Pound Cake

• 3 c. sugar
• 3/4 c. margarine, softened
• 1 1/3 c. frozen egg substitute, thawed (8 egg whites can replace egg substitute)
• 1 1/2 c. low-fat sour cream
• 1 tsp. baking soda
• 4 1/2 c. sifted cake flour
• 1/4 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 flour mixture. Stir in vanilla.
4. Spoon batter into a 10-inch tube pan coated with vegetable cooking spray.
5. Bake at 325u0b0 for 1 hour and 35 minutes until pick inserted in center comes out clean.
6. Cool in pan 10 minutes; remove from pan.
7. Cool on a wire rack.
8. A 1-inch slice equals 1 serving; 1 serving equals 250 calories and 7.7 g fat.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284624 (may not work)