Texas poppy-sweet cake (low fat)
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Texas poppy-sweet cake (low fat)
  Texas    Cakes  
Last updated 6/12/2012 1:26:27 AM. Recipe ID 60872. Report a problem with this recipe.
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      Title: Texas poppy-sweet cake (low fat)
 Categories: Cakes
      Yield: 16 Servings
 
    1/2 c  Tub-style canola or corn oil
           Margarine
  1 1/2 c  Sugar
    1/2 c  Nonfat buttermilk
 12 1/2 oz Poppy-seed filling -- (1
           Can)
    1/2 c  Egg substitute, liquid
      2 ts Vanilla
      1 c  Nonfat sour cream
  2 1/2 c  Flour -- unbleached
      1 ts Baking soda
      1 ts Salt
      4    Egg whites
           Powdered sugar -- for
           Dusting
 
  Preheat oven to 350F. Coat a 12-cup bundt pan with non-stick spray.
  In a large mixing bowl, beat margarine and sugar together with
  electric beaters. Add buttermilk, poppy-seed filling, egg substitute,
  vanilla and sour cream. Beat until well-combined. Add flour, baking
  soda and salt and stir witha spoon until just combined. In a separate
  bowl, beat egg whites until stiff but not dry. Fold into batter. Pour
  batter into prepared pan and spread evenly. Bake in preheated oven
  about 1 hour and 10 minutes, or until toothpick inserted in center
  comes out clean. Cool in pan 10 minutes, then remove to wire rack to
  cool. Dust with powdered sugar, if desired. Makes 16 or more
  servings. Each serving contains approximately: Original recipe 379
  calories, 91 mg cholesterol, 18 g fat, 359 mg sodium. Revised recipe
  298 calories, negligible cholesterol, 9 g fat, 334 mg sodium.
  
  




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Recipe ID 60872 (Apr 03, 2005)

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