Sour Cream Pound Cake With Raspberry Sauce Recipe

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Sour Cream Pound Cake With Raspberry Sauce

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Ingredients:

Serving

vegetable oil cooking spray
all-purpose flour
1 (18 1/2 oz) package yellow cake mix
1/2 cup sugar
1 (8 oz) container sour cream
1 cup egg substitute or 4 eggs
3/4 cup applesauce
1 tsp vanilla extract
raspberry sauce
powdered sugar, garnish
4 (10 oz) packages frozen raspberries, thawed
4 tsp sugar

Directions:

Raspberry sauce: Process both the ingredients in blender until smooth; pour through a wire mesh strainer. Chill for 1 hour. Makes 3 cups.
Coat 12-cup bundt pan with cooking spray and sprinkle with flour, shaking to coat the pan evenly with flour.
Beat the cake mix with the next 5 ingredients at medium speed for 4 minutes. Spoon into pan and bake at 325°F for 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan and cool completely on wire rack.
Sprinkle with powdered sugar and serve with raspberry sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.42 Kcal (458 kJ)
Calories from fat	20.01 Kcal
		% Daily Value*
Total Fat	2.22g	3%
Cholesterol	85.2mg	28%
Sodium	133.79mg	6%
Potassium	130.77mg	3%
Total Carbs	13.51g	5%
Sugars	9.13g	37%
Dietary Fiber	0.42g	2%
Protein	8.51g	17%
Vitamin C	1.6mg	3%
Iron	0.5mg	3%
Calcium	55.1mg	6%

Amount Per 100 g
Calories	260.46 Kcal (1090 kJ)
Calories from fat	47.64 Kcal
		% Daily Value*
Total Fat	5.29g	3%
Cholesterol	202.82mg	28%
Sodium	318.47mg	6%
Potassium	311.3mg	3%
Total Carbs	32.16g	5%
Sugars	21.74g	37%
Dietary Fiber	1g	2%
Protein	20.26g	17%
Vitamin C	3.8mg	3%
Iron	1.3mg	3%
Calcium	131.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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