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Texas Poppy-Sweet Cake (Low Fat)

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Submitted by Bailey

Impress family or friends at the next dinner you have with them with this decadent and delicious cake.

YIELD

16 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

Ingredients

½ 118
CUP ML MARGARINE
canola, or corn oil
1 ½ 355
CUP ML SUGAR
½ 118
CUP ML BUTTERMILK
non-fat
12 ½ 361.3
OUNCES ML/G POPPY-SEED FILLING
(1 can) *
½ 118
CUP ML LIQUID EGG SUBSTITUTE
liquid
2 1E+1
TEASPOONS ML VANILLA EXTRACT
1 237
CUP ML SOUR CREAM
nonfat
2 ½ 591
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
4 4
EACH EACH EGG WHITES *
1 1
X X POWDERED SUGAR
for dusting *

Directions

Preheat oven to 350℉ (180℃). Coat a 12 cup bundt pan with nonstick 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: 298 calories, negligible cholesterol, 9 g fat, 334 mg sodium

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 236 35% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 288mg 12%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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