Chocolate Pound Cake
|Margarine stick||3⁄4 Cup (12 tbs), softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Egg whites||2 Large|
|Low fat buttermilk||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Powdered sugar||1 Teaspoon|
Preheat oven to 350°.
Beat margarine at medium speed of an electric mixer until creamy.
Gradually add 1 1/2 cups sugar and beat well.
Add eggs and egg whites, one at a time, beating well after each addition.
Combine buttermilk and baking soda; stir well.
Combine flour, cocoa, baking powder and salt; stir well.
Add flour mixture to margarine mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Stir in vanilla.
Pour batter into a 12-cup Bundt pan coated with baking spray.
Bake at 350° for 45 minutes or until a wooden pick inserted in center of cake comes out clean.
Let cake cool in pan 10 minutes on a wire rack; remove cake from pan.
Let cake cool completely on wire rack.
Sift powdered sugar over top of cake.