Categories: Cakes, Dessert

Ingredients

• cooking spray
• 1 tbsp all-purpose flour
• 1/2 cup butter, melted
• 1 8 oz carton fat-free sour cream
• 1.5 cups granulated sugar
• 2 tsp vanilla extract
• 1/2 cup egg substitute
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup low-fat buttermilk

Directions

1. eheat oven to 350.

2. Coat bottom of a 13 × 9 inch baking pan with cooking spray (do not coat sides of pan); line bottom with wax paper.

3. Coat wax paper with cooking spray; dust with 1 tbsp flour. Set aside.

4. Combine 1/2 of cup butter and sour cream in a large bowl, stirrring with a whisk until well blended.

5. Add granulated sugar and 2 tsp vanilla.

6. Beat with a mixer at medium speed 3 minutes or until well blended.

7. Add egg substitute; beat 2 minutes or until well blended.

8. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.

9. Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk.

10. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

11. Pour batter into prepared pan.

12. Sharply tap pan once on counter to remove air bubbles.

13. Bake at 350 for 30 minutes.

14. Cool in pan 10 minutes on a wire rack; remove from pan.

15. Carefully peel off wax paper; cool completely on wire rack.

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