Texas poppy-sweet cake (low fat)
Yield: 16 Servings
Ingredients:
- 1/2 c Tub-style canola or corn oil Margarine
- 1 1/2 c Sugar
- 1/2 c Nonfat buttermilk
- 12 1/2 oz Poppy-seed filling -- (1 Can)
- 1/2 c Egg substitute liquid
- 2 ts Vanilla
- 1 c Nonfat sour cream
- 2 1/2 c Flour -- unbleached
- 1 ts Baking soda
- 1 ts Salt
- 4 Egg whites
Instructions:
Powdered sugar -- for Dusting Preheat oven to 350F. Coat a 12-cup bundt pan with non-stick spray. In a large mixing bowl beat margarine and sugar together with electric beaters. Add buttermilk poppy-seed filling egg substitute vanilla and sour cream. Beat until well-combined. Add flour baking soda and salt and stir witha spoon until just combined. In a separate bowl beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan and spread evenly. Bake in preheated oven about 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to wire rack to cool. Dust with powdered sugar if desired. Makes 16 or more servings. Each serving contains approximately: Original recipe 379 calories 91 mg cholesterol 18 g fat 359 mg sodium. Revised recipe 298 calories negligible cholesterol 9 g fat 334 mg sodium. Recipe By : Revised by Jeanne Jones (Cook it light 30 My 96 PE) From: owner-Mm-Recipes@idiscover.Net O
