Sour Cream Pound Cake
- Number of Servings: 20
Ingredients
3 cups splenda1/4 cup unsweetened applesauce1/2 cup country crock + calcium1 1/3 cup all whites egg substitute1 1/2 cups fat free sour cream1 tsp baking soda2 1/2 cups whole wheat flour2 cups all purpose flour1/4 tsp salt2 tsp vanilla extract
Preheat oven to 325 degrees.
Place splenda, applesauce and margarine in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Stir well. Combine flours and salt. Add flour mixture to splenda mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake in preheated oven for 1 hour and 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user SLJGEMINI75.
Place splenda, applesauce and margarine in a large bowl, beat with a mixer at medium speed until well blended (about 5 minutes). Gradually add egg substitute, beating well.
Combine sour cream and baking soda. Stir well. Combine flours and salt. Add flour mixture to splenda mixture alternately with the sour cream mixture, beginning and ending with the flour mixture. Stir in vanilla.
Pour batter into a 10-inch tube pan coated with cooking spray. Bake in preheated oven for 1 hour and 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Cool completely on wire rack.
Number of Servings: 20
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 2.5 g
- Cholesterol: 1.7 mg
- Sodium: 166.5 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.7 g
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