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Freedom Pound Cake
Preheat oven at 325.
- 1 cup fat-free sour cream
- 4 lg. egg whites, whipped
- 1 tsp vanilla extract
- 1 1/2 cup unbleached flour
- 1 cup Splenda granulated sugar
- 1/4 tsp baking powder
- 1/8 tsp baking soda
1) Prepare a 9 x 5 x 3" pan with cooking spray and flour; set aside.
2) In a mixing bowl, combine sour cream, egg whites, and vanilla.
3) In another mixing bowl, combine flour, sugar, baking powder, and baking soda.
4) Mix dry ingredients with wet ingredients just until moistened.
Spread mixture into prepared pan.
Bake for 1 hour or until cake tests done.
Servings, 12