Sour Cream Pound Cake

Nutrition Information:
Per serving (1 slice):

Approx. 250 calories
Approx. 7.7 grams of fat

Ingredients

3 cups sugar
3/4 cup stick of margarine, softened
1-1/3 cups Hiland Egg Substitute
1-1/2 cups Hiland Fat Free Sour Cream
1 teaspoon baking soda
4-1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Nonstick cooking spray

Preparation

Beat sugar and margarine at medium mixer speed until well blended (about five minutes). Gradually add egg substitute, beating well. Combine sour cream and baking soda. Stir well; set aside. Combine flour and salt. Add flour mixture to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into a 10-inch pan coated with cooking spray. Bake at 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack.