Recipe - Texas Poppy-Sweet Cake (Low Fat)

One half cup Tubstyle canola or corn
oil margarine
1 One half cup Sugar
One half cup Nonfat buttermilk
12 One half ounce Poppyseed filling; (1 can)
One half cup Egg substitute, liquid
2 teaspoon Vanilla
1 cup Nonfat sour cream
2 One half cup Flour; unbleached
1 teaspoon Baking soda
1 teaspoon Salt
4 Egg whites
Powdered sugar; for dusting

Preheat oven to 350F. Coat a 12cup bundt pan with nonstick spray. In a
large mixing bowl, beat margarine and sugar together with electric beaters.
Add buttermilk, poppyseed filling, egg substitute, vanilla and sour cream.
Beat until wellcombined. Add flour, baking soda and salt and stir with a
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.
Posted to MCRecipe Digest V1 #194

Date: Sun, 11 Aug 1996 17:07:53 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Lotsoseeds Cake won a contest at a San Antonio County Fair