Pound Cake (Low Cholesterol)
Servings: 0
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
Leave cake in pan and frost if desired. Recipe By: Dot Thrasher
Serving Size: 16
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