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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 15 |
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This cake would be a wonderful base for strawberry shortcakes, or any other fruit of your choice; or you may frost as desired. Ingredients:
3 cups sugar |
3/4 cup margarine |
1 1/3 cups egg substitute |
1 1/2 cups low-fat sour cream |
1 teaspoon baking soda |
4 1/2 cups flour |
1/4 teaspoon salt |
2 teaspoons vanilla |
Directions:
1. Preheat oven to 325F; grease a 10-inch tube pan (angel food cake pan)& set aside.
2. In a small bowl, combine sour cream& baking soda- stir well& set aside.
3. In another bowl, cream sugar& margarine; add egg substitute.
4. Combine flour& salt, and add to creamed mixture alternately with sour cream mixture, beginning& ending with flour mixture.
5. Stir in vanilla.
6. Spoon batter into prepared pan.
7. Bake 1 hour+ 35 minutes, or until cake tests done with toothpick.
8. Cool cake in the pan 10 minutes; remove& cool completely on wire rack.
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