3/4 cup margarine, softened
3 cups sugar
1 1/3 cups fat free egg substitute
1 1/2 cups low fat sour cream
1 teaspoon baking soda
4 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons vanilla extract
vegetable cooking spray

Directions:
Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Gradually add egg substitute to creamed mixture, beating well.

Combine sour cream and baking soda, and stir well. Combine flour and salt. With mixer running at low speed, add flour mixture to margarine mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla.

Spoon batter into a 10 inch tube pan coated with cooking spray. Bake at 325°F for 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 10 minutes. Remove cake from pan, and cool on a wire rack.

Yield: 24 servings (1 slice) / fat 7.7g

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