*  Exported from  MasterCook  *
 
                      TEXAS POPPY-SWEET CAKE (LOW FAT)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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       t            Baking soda
    1       t            Salt
    4                    Egg whites
                         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
  
 
 
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