Date: Tue, 5 Oct 1999 09:18:46 -0700
From: "Nancy Adkins" (nadkins@dmv.com)
Message-Id: (003e01bf0f55$563c6a60$44769192@nss.udel.edu)
* Exported from MasterCook *
Sour Cream Cake
Serving Size : 8 Preparation Time :0:00
Categories : Snacks and Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoons applesauce, unsweetened
2/3 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup nonfat sour cream
1/4 cup egg Beaters 99% egg substitute
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups cake flour
Combine first 5 ingredients and stir until smooth. Break up lumps in baki=
ng
powder and
soda, then whisk into mixture. Stir in flour until just combined.
Pour into a prepared loaf pan, and bake at 350F for 40-45 minutes. Cool i=
n
the pan 10 min. before removing.
Sprinkle with Powdered Sugar
Cuisine:
"Vegetarian"
- - - - - - - - - - - - - - - - - - -
Per serving: 167 Calories (kcal); trace Total Fat; (0% calories from fat)=
;
4g Protein; 37g Carbohydrate; 3mg Cholesterol; 263mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 F=
at;
1 1/2 Other Carbohydrates
Serving Ideas : 1/2 cup dried cranberries or Raisins may be added
NOTES : For a more nutrient packed cake use half Whole wheat Pastry Flour
and half Cake four.
The results will be a little denser but still delicious.
For larger cake double amounts and use prepared Bundt cake pan to bake.
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Serve the cake with fresh berries and a lemon sauce
kwovolacto ovolacto