Guilt-Free Sour Cream Pound Cake - cooking recipe

Ingredients

3 c. sugar
3/4 c. margarine
1 1/3 c. frozen egg substitute, thawed
1 1/2 c. low-fat sour cream
1 tsp. baking soda
1/4 tsp. salt
vegetable cooking spray
4 1/2 c. sifted cake flour
2 tsp. vanilla extract

Preparation

Cream sugar and margarine at medium speed 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 the flour mixture.
Stir in vanilla.
Spoon batter into 10-inch tube pan coated with cooking spray.
Bake at 325\u00b0 for 1 hour and 35 minutes or until wooden pick inserted comes out clean.
Cool in pan for 10 minutes; remove from pan. Cool on wire rack.