---------- Recipe via Meal-Master (tm) v8.00

      Title: Guilt-Free Pound Cake
 Categories: Cakes, Desserts, Low-fat
      Yield: 24 slices

      3 c  Sugar
    3/4 c  Margarine, softened
  1 1/3 c  Froz. egg substitute, thawed
  1 1/2 c  Low-fat sour cream
      1 ts Baking soda
  4 1/2 c  Sifted cake flour
    1/4 ts Salt
      2 ts Vanilla extract
           Veg. cooking 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 cooking spray.  Bake at 325 F. for 1 hour and 35 minutes or until
  wooden pick inserted in the center comes out clean.  Cool in pan 10
  minutes; remove from pan. Cool on a wire rack.

  Note:  Egg whites can replace egg substitute.  Add one at a time to
         batter.
         Instead of or in addition to 2 tsp. vanilla extract, use these
         variations to cater to your family's preferences.
      1. Lemon Pound Cake- Add 1 tsp. grated lemon rind with vanilla extract.
      2. Coconut Pound Cake- Add 1 tsp. coconut flavoring, and decrease
         vanilla extract to 1 tsp.
      3. Almond Pound Cake- Add 1 tsp. almond extract, and decrease vanilla
         extract to 1 tsp.
      4. Butter Rum Pound Cake- Add 1 tsp. butter flavoring and 1 tsp. rum
         flavoring, and decrease vanilla extract to 1 tsp.
      5. Butter Pound Cake- Add 1 tsp. butter flavoring, and decrease
         vanilla extract to 1 tsp.

  Nutritional Info:  Serving size 1 1 inch slice = Cal. 250, Protein 3.5 gr.
                     Fat 7.7 gr, Carb. 42 gr, Chol. 6 mg., Iron 1.8 mg.,
                     Sodium 152 mg.

       From: Cooking Light Magazine
  Recipe by: Mary S. Creel
From: SWEET THING #10 @4203
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