Sour Cream Pound Cake

Ingredients:

• 3 cups sugar
• 3/4 cup margarine, softened
• 1 1/3 cups frozen egg substitute, thawed
• 1 1/2 cups low-fat sour cream
• 1 teaspoon baking soda
• 4 1/2 cups cake flour, sifted
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• vegetable cooking sppray

Instructions:

Cream the sugar and margarine at medium-speed with an electric mixer until combined. Gradually add the egg substitute, beating well. Combine the sour cream and baking soda, stir well and set aside. Combine the flour and salt, with mixer running at a low speed, to the creamed mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Stir in the vanilla. Spoon the batter into a 10-inch tube pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until it tests done with a toothpick. Cool in the pan for 10 minutes, then remove and cool on a wire rack.

You can substitute 8 egg whites for the egg substitute. Add one at a time to the batter.