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
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eheat oven to 350.
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Coat bottom of a 13 × 9 inch baking pan with cooking spray (do not coat sides of pan); line bottom with wax paper.
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Coat wax paper with cooking spray; dust with 1 tbsp flour. Set aside.
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Combine 1/2 of cup butter and sour cream in a large bowl, stirrring with a whisk until well blended.
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Add granulated sugar and 2 tsp vanilla.
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Beat with a mixer at medium speed 3 minutes or until well blended.
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Add egg substitute; beat 2 minutes or until well blended.
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Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
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Combine 2 cups flour, baking soda, and 1/2 tsp salt, stirring well with a whisk.
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Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
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Pour batter into prepared pan.
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Sharply tap pan once on counter to remove air bubbles.
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Bake at 350 for 30 minutes.
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Cool in pan 10 minutes on a wire rack; remove from pan.
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Carefully peel off wax paper; cool completely on wire rack.