Guilt-free pound cake Recipe

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Guilt-free pound cake

Artist:	_	Yield:	24
Categories:	Cakes, Desserts, Low-calorie	Rating:	0
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Ingredients:

3	cup	Sugar
3/4	cup	Margarine, softened
1 1/3	cup	Froz. egg substitute, thawed
1 1/2	cup	Low-fat sour cream
1	tsp	Baking soda
4 1/2	cup	Sifted cake flour
1/4	tsp	Salt
2	tsp	Vanilla extract
		Veg. cooking spray

Procedures:

1	Cream sugar and margarine at medium speed of an electric mixer until combined.
2	Gradually add egg substitute, beating well.
3	Combine sour cream, and baking soda; stir well, and set aside.
4	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.
5	Stir in vanilla.
6	Spoon batter into a 10 inch tube pan coated with cooking spray.
7	Bake at 325°F. for 1 hour and 35 minutes or until wooden pick inserted in the center comes out clean.
8	Cool in pan 10 minutes; remove from pan.
9	Cool on a wire rack.
10	Note: egg whites can replace egg substitute.
11	Add one at a time to batter.
12	Instead of or in addition to 2 tsp. vanilla extract, use these variations to cater to your family"s preferences.
13	Lemon pound cake- add 1 tsp. grated lemon rind with vanilla extract.
14	Coconut pound cake- add 1 tsp. coconut flavoring, and decrease vanilla extract to 1 tsp. Almond pound cake- add 1 tsp. almond extract, and decrease vanilla extract to 1 tsp. Butter rum pound cake- add 1 tsp. butter flavoring and 1 tsp. rum flavoring, and decrease vanilla extract to 1 tsp. Butter pound cake- add 1 tsp. butter flavoring, and decrease vanilla extract to 1 tsp. nutritional info: serving size 1 1 inch slice = cal.
15	250, protein 3.5 gr.
16	Fat 7.7 gr, carb.
17	42 gr, chol.
18	6 mg., iron 1.8 mg., sodium 152 mg