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TEXAS POPPY-SWEET CAKE (LOW FAT)
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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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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