Recipe: Sour Cream Pound Cake (using egg substitute and fat free sour cream)

SOUR CREAM POUND CAKE

2 1/2 cups sugar
3/4 cup I Can't Believe It's Not Butter margarine
1 1/3 cups egg substitute
1 1/2 cups fat free sour cream
1 tsp. baking soda
4 1/2 cups cake flour

Preheat oven to 325 degrees F. Coat a Bundt pan with nonstick cooking spray.

Cream together sugar and margarine. Gradually add egg substitute and then set aside.

Combine and stir in separate bowl sour cream and baking soda.

Add cake flour alternately with sour cream mixture to the sugar mixture. Spoon batter into prepared pan.

Bake at 325 degree F for 1 hour and 35 minutes.* Cool on a wire rack.

*I only bake mine for 1 hour and 15 minutes and it's a gorgeous golden brown and the tester comes out clean. Don't overcook or it will by dry in texture. So be sure to test.

Makes 1 Bundt cake
From: Annie, TX