1. Coat bottoms of two 8" round cake pans with cooking spray (avoid sides). Line bottoms with waxed paper and coat paper with cooking spray. Set aside. 2. Beat sugar and butter at medium speed of mixer until well-blended. Gradually add egg substitute and beat well. 3. Combine flour, baking soda and salt in bowl. With mixer on low, add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Gently stir in boiling water and vanilla. 4. Pour batter into prepared pans. Bake at 350F for 35 mins or until cake springs back when touched in centre. Loosen layers from sides of pans and turn out onto wire racks. Peel off waxed paper and let cool. Frost layers and put together when completely cool. My notes: I frosted with "Chocolate Cream Cheese Frosting" because the frosting recipe printed with this cake cant be made ahead of time or it hardens. This is quite fudgy and rich. Not light and fluffy like cake-mix cake, if thats what youre looking for, but it was wonderful with the sweet icing and ice cream. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1890g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 165 (3%)|
|Amt Per Serving||% DV|
|Total Fat 18.3g||24 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 977.1mg||34 %|
|Potassium 2077.9mg||55 %|
|Total Carbohydrate 1495g||440 %|
|Dietary Fiber 45.7g||183 %|
|Sugars, other 1449.4g|
|Protein 53.1g||76 %|
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Calories per serving: 6007
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