Sour Cream Pound Cake
1 1/2 c whole wheat pastry flour
1 1/2 c bread flour
1 tsp baking powder
6 eggs
1 c canola butter or Smart Balance regular spread
1 1/4 c sugar
1 1/4 c Splenda
1 1/2 tsp vanilla extract
1/2 pt light sour cream
Sift together flours and baking powder and set aside. In mixing bowl with mixer, beat together sugar, Splenda and butter until fluffy. Add eggs one at a time beating for one minute after each addition. Add sour cream and vanilla and mix until combined. Add flours and beat an additional minute. Turn into greased tube pan and bake at 350 degrees for one hour.
