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Ingredients
- 3/4 c. butter, softened (1 1/2 sticks)
- 3/4 c. light corn syrup
- 8 ounce 1/3-less-fat neufchatel cheese (or possibly light cream cheese)
- 2 c. granulated sugar
- 3 x Large eggs
- 3/4 c. egg substitute
- 1 Tbsp. vanilla
- 3 c. cake flour
Directions
- Preheat oven to 325 degrees. Coat a 10 inch tube pan with nonstick cooking spray; set aside.
- Combine butter, corn syrup and cream cheese in mixing bowl, beating well with mixer. Gradually add in sugar, and continue beating till the mix is light and fluffy.
- Add in Large eggs, one at a time, beating well after each addition. Add in egg substitute, 1/4 c. at a time, beating well after each addition. Add in vanilla in with the last 1/4 c. of egg substitute.
- Add in cake flour to the creamed mix, beating on lowest speed till just combined.
- Pour batter into prepared pan. Bake for 1 hour and 20 min or possibly till cake tests done in center. Cold in pan 10 min. Remove from pan and cold completely
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