Chocolate Swirl Sour Cream Pound Cake
This lower fat version of pound cake is filled with great chocolate flavor and has a traditional dense texture.
2/3 cup butter, room temperature
2 2/3 cups granulated (white) sugar
1 1/4 cups refrigerated egg substitute
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fat free sour cream
1/2 cup unsweetened cocoa
Preheat oven to 350°F (177°C). Grease a 10-inch tube pan or 12-cup Bundt pan with Pan Release or cooking spray.
In a large bowl, combine butter and sugar. Beat at medium speed until creamy. Add egg substitute and vanilla. Continue beating 1 minute. Reduce speed to low. Beat, adding flour, baking soda and salt alternately with sour cream, just until flour is blended. Remove about 2 1/2 cups batter; set aside.
Add cocoa to remaining batter. Beat at low speed until well mixed. Spoon 1/2 vanilla batter into prepared pan. Place 1/2 chocolate batter by tablespoonfuls on top of vanilla batter; swirl chocolate batter with knife. Top with remaining vanilla batter. Spoon tablespoonfuls of remaining chocolate batter on top; swirl with knife.
Bake for 50 or 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on cooling rack.
(1 serving): Calories: 180, Fat: 6g, Cholesterol: 15mg, Sodium: 200mg, Carbohydrates: 29g, Dietary Fiber: 0g, Protein: 4g.