Ingredients: 1 (18.25 oz.) yellow cake mix 1/3 C. nonfat sour cream 1 Cup water 3/4 Cup egg substitute powdered sugar
Preheat oven to 350° Coat two 9 x 5" loaf pans w/cooking spray. Mix all ingredients with electric mixer on low x 2 minutes, scraping sides of bowl. Then mix on high x 6-8 minutes. Batter is ready when palecolored peaks stand up when beaters are raised.
Fill prepared loaf pans half full of batter and bake x 35-40 minutes. Cake will rise and crack on top. Cool x 5 minutes, then dust w/powdered sugar, placing a cookie cutter in the cake to make indentations.) Remove from pan and cool completely.
Place on serving plates and cover w/plastic wrap (this makes it super moist!)
This recipe is great served w/strawberries and nonfat Coolwhip.
Note: for a poppyseed pound cake, add 1 Tbsp of poppyseeds to the batter before baking.
Teresa Rene Collins - Cafe Rene
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