| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cakes |
16 |
Servings |
INGREDIENTS
| 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 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 4 |
|
Egg whites |
|
|
Powdered sugar; for dusting |
INSTRUCTIONS
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 with a
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.
Posted to MC-Recipe Digest V1 #194
Date: Sun, 11 Aug 1996 17:07:53 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : Lots-o-seeds Cake - won a contest at a San Antonio County Fair
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