Name: Pound Cake (Low Cholesterol)
Ingredients: 1 cup corn oil margarine (softened); 2 cups sugar; 3/4 cup Egg BeatersÆ 99% egg substitute; 3 cups all-purpose flour (sifted); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup skim milk; 1 tablespoon vanilla extract; 16 oz. powdered sugar (sifted); pinch of salt; 2/3 of 8 oz. pkg. light cream cheese; 1/2 stick corn oil margarine; 1 1/2 teaspoon vanilla

Print Recipe

Pound Cake (Low Cholesterol)

Course: Dessert

Author: Dot Trasher

Ingredients

1 cup corn oil margarine softened
2 cups sugar
3/4 cup Egg BeatersÆ 99% egg substitute
3 cups all-purpose flour sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup skim milk
1 tablespoon vanilla extract

Cream Cheese Frosting

16 oz. powdered sugar sifted
pinch of salt
2/3 of 8 oz. pkg. light cream cheese
1/2 stick corn oil margarine
1 1/2 teaspoon vanilla

Instructions

In a large bowl, cream margarine and sugar until light and fluffy. Add
Egg Beaters 1/4 cup at a time, beating well after each addition.
Sift together flour, baking powder and salt. Add alternately to creamed
mixture with milk. Stir in vanilla.
Pour into a greased and floured 9 x 13 inch pan. Bake at 325 degrees for
1 hour or until toothpick tests done. Cool in pan about 10 minutes and
turn out on rack and flip so top side will be up. Frost with Cream Cheese
icing.

Cream Cheese Frosting

Spread on cake and refrigerate.

Notes

NOTES : Low cholesteral receipe calls for corn oil margarine.
Leave cake in pan and frost if desired.

Recipe By: Dot Thrasher
Serving Size: 16

Pound Cake (Low Cholesterol)