*  Exported from  MasterCook II  *

                          Sour Cream Pound Cake

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cup           Sugar
     3/4  cup           Margarine -- softened
   1 1/3  cup           Frozen egg substitute -- thawed
   1 1/2  cup           Low-fat sour cream
   1      teaspoon      Baking soda
   4 1/2  cup           Sifted cake flour
     1/4  teaspoon      Salt
   2      teaspoon      Vanilla
                        Oil spray

Cream sugar and margarine at medium speed of an electric mixer
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 flour mixture.  Stir in vanilla.  Spoon batter
into a 10-inch tube pan coated with oil spray.  Bake at 325 for
1 hour and 35 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes; remove from pan.  Cool on a wire rack.

Serving size is 1-one inch slice.  7.7 grams fat per serving.

NOTE: Eight egg whites can replace egg substitute.  Add one
at a time to batter.

VARIATIONS:  Instead of or in addition to vanilla--

Lemon Pound Cake

Add 1 ts grated lemon rind with vanilla.

Coconut Pound Cake

Add 1 ts coconut flavoring, decrease vanilla to 1 ts.

Almond Pound Cake

Add 1 ts almond extract, decrease vanilla to 1 ts.

Butter Rum Pound Cake

Add 1 ts butter flavoring and 1 ts rum flavoring,
decrease vanilla to 1 ts.

Butter Pound Cake

Add 1 ts butter flavoring, decrease vanilla to 1 ts.

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