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Pound Cake (Low Cholesterol)

Course: Dessert
Servings: 0
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