2 1/2 c CAKE FLOUR
1 ts CAKE FLOUR
2/3 c SUGAR
1/2 c MARGARINE
1 tb VANILLA
1 ts ALMOND EXTRACT
3/4 ts BAKING SODA
1/4 ts SALT
8 oz LOW FAT VANILLA YOGURT
COAT SIDES AND BOTTOM OF 8 1/2″ X 4 1/2″ PAN WITH COOKING SPRAY. DUST
WITH 1 TEASPOON FLOUR AND SET ASIDE. CREAM SUGAR AND MARGARINE UNTIL
LIGHT AND FLUFFY. ADD EGG WHITES AND BEAT ON MEDIUM SPEED FOR 4
MINUTES. ADD VANILLA AND ALMOND EXTRACT; MIX AT LOW SPEED TILL
BLENDED. COMBINE REMAINING FLOUR,BAKING SODA AND SALT. AT LOW SPEED
MIX CREAMED MIXTURE ALTERNATELY WITH YOGURT, BEGINING AND ENDING WITH
FLOUR MIX. POUR BATTER INTO PREPARED PAN. BAKE AT 350 DEG F. FOR 65
MINUTES OR UNTIL DONE AND COOL IN PAN FOR 10 MINUTES. REMOVE FROM PAN
AND COOL COMPLETELY ON WIRE RACK.
Yields
16 Servings
