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Texas Poppy-sweet Cake (low Fat)

Texas Poppy-sweet Cake (low Fat) is built on Style Canola Or Corn Oil Margarine, Sugar, Nonfat Buttermilk, Poppy Seed, and Egg Substitute Liquid. Serves 16. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 1/2 cup
• 1/2 cup
• 12 1/2 oz
• 1/2 cup
• 2 tsp
• 1 cup
• 2 1/2 cup
• 1
• 1
• 4

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Coat a 12-cup bundt pan with non-stick spray.

3. 3

   In a large mixing bowl, beat margarine and sugar together with electric beaters.

4. 4

   Add buttermilk, poppy-seed filling, egg substitute, vanilla and sour cream.

5. 5

   Beat until well-combined.

6. 6

   Add flour, baking soda and salt and stir witha spoon until just combined.

7. 7

   In a separate bowl, beat egg whites until stiff but not dry.

8. 8

   Fold into batter.

9. 9

   Pour batter into prepared pan and spread evenly.

10. 10

    Bake in preheated oven about 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.

11. 11

    Cool in pan 10 minutes, then remove to wire rack to cool.

12. 12

    Dust with powdered sugar, if desired.