*  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 additon to vanilla-- Lemon Pound
 Cake--1 teaspoon grated lemon rind with vanilla Coconut Pound
 Cake--1 teaspoon coconut flavoring,decrease vanilla to 1 tsp
 Almond Pound Cake--1 teaspoon almond extract,decrease vanilla
 to 1 tsp Butter Rum Pound Cake--1 teaspoon butter flavoring and
 1 teaspoon rum flavoring, decrease vanilla to 1 teaspoon Butter
 Pound cake--add 1 teaspoon butter flavoring, decrease vanilla
 to 1 teaspoon
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