Sour Cream Pound Cake

* Exported from MasterCook II *

Sour Cream Pound Cake

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cup Sugar
3/4 cup Margarine -- softened
1 1/3 cup Frozen egg substitute -- thawed
1 1/2 cup Low-fat sour cream
1 teaspoon Baking soda
4 1/2 cup Sifted cake flour
1/4 teaspoon Salt
2 teaspoon Vanilla
Oil spray

Cream sugar and margarine at medium speed of an electric mixer
until combined. Gradually add egg substitute, beating well.
Combine sour cream and baking soda; stir well, and set aside.
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. Spoon batter
into a 10-inch tube pan coated with oil spray. Bake at 325 for
1 hour and 35 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes; remove from pan. Cool on a wire rack.
Serving size is 1-one inch slice. 7.7 grams fat per serving.

NOTE: Eight egg whites can replace egg substitute. Add one
at a time to batter.

VARIATIONS: Instead of or in additon to vanilla-- Lemon Pound
Cake--1 teaspoon grated lemon rind with vanilla Coconut Pound
Cake--1 teaspoon coconut flavoring,decrease vanilla to 1 tsp
Almond Pound Cake--1 teaspoon almond extract,decrease vanilla
to 1 tsp Butter Rum Pound Cake--1 teaspoon butter flavoring and
1 teaspoon rum flavoring, decrease vanilla to 1 teaspoon Butter
Pound cake--add 1 teaspoon butter flavoring, decrease vanilla
to 1 teaspoon

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