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<blockquote data-quote="moreluck" data-source="post: 665733" data-attributes="member: 1246">Chocolate Swirl Sour Cream Pound Cake&nbsp;Ingredients:2/3 cup butter, softened2 2/3 cups sugar1 1/4 cup refrigerated egg substitute2 teaspoons vanilla3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1 1/2 cup nonfat sour cream1/2 cup unsweetened cocoaDirections:Heat oven to 350 degrees friend. Spray 10-inch tube pan or 12-cup Bundt pan with no stick cooking spray. Lightly dust with flour. Set aside. In large mixer bowl combine butter and sugar. Beat at medium speed until creamy (1 to 2 minutes). 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 (1 to 2 minutes). Remove about 2 1/2 cups batter; set aside. To remaining batter add cocoa. Beat at low speed until well mixed (1 to 2 minutes). 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 15 minutes. Remove from pan. Cool completely.</blockquote>

[QUOTE="moreluck, post: 665733, member: 1246"] Chocolate Swirl Sour Cream Pound Cake Ingredients: 2/3 cup butter, softened 2 2/3 cups sugar 1 1/4 cup refrigerated egg substitute 2 teaspoons vanilla 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup nonfat sour cream 1/2 cup unsweetened cocoa Directions: Heat oven to 350 degrees friend. Spray 10-inch tube pan or 12-cup Bundt pan with no stick cooking spray. Lightly dust with flour. Set aside. In large mixer bowl combine butter and sugar. Beat at medium speed until creamy (1 to 2 minutes). 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 (1 to 2 minutes). Remove about 2 1/2 cups batter; set aside. To remaining batter add cocoa. Beat at low speed until well mixed (1 to 2 minutes). 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 15 minutes. Remove from pan. Cool completely. [/QUOTE]

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