Texas poppy-sweet cake (low fat)

16 Servings

Ingredients

Quantity Ingredient
½ cup Tub-style canola or corn oil
Margarine
1½ cup Sugar
½ cup Nonfat buttermilk
12½ ounce Poppy-seed filling -- (1
Can)
½ cup Egg substitute, liquid
2 teaspoons Vanilla
1 cup Nonfat sour cream
2½ cup Flour -- unbleached
1 teaspoon Baking soda
1 teaspoon Salt
4 Egg whites
Powdered sugar -- for
Dusting

Directions

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@... O

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