The best delicious Texas Poppy-sweet Cake (low Fat) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Texas Poppy-sweet Cake (low Fat) recipe today!
Hello my friends, this Texas Poppy-sweet Cake (low Fat) recipe will not disappoint, I promise! Made with simple ingredients, our Texas Poppy-sweet Cake (low Fat) is amazingly delicious, and addictive, everyone will be asking for more Texas Poppy-sweet Cake (low Fat).
What Makes This Texas Poppy-sweet Cake (low Fat) Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Texas Poppy-sweet Cake (low Fat).
Ready to make this Texas Poppy-sweet Cake (low Fat) Recipe? Let’s do it!
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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 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.
Yields
16 Servings
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