Pound Cake

Cooking spray
2 tbsp dry breadcrumbs
2 1/4 Cake Mix (see below)
1 tsp baking powder
1/4tsp kosher salt
1/2c margarine, softened
1 1/2c packed light brown sugar or Splenda
1 tbsp vanilla extract
1/2c egg substitute or 2 eggs
1/2c fat-free milk or soy milk
1 tbsp powdered sugar

Preheat oven to 350°.

Coat a loaf pan with cooking spray, and dust with the breadcrumbs.

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the margarine in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture. Spoon the batter into prepared pan. Bake in loaf pan at 350 degrees F for 60 to 65 minutes. Cool completely on a wire rack. Sift powdered sugar over top of cake.
To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Cake Mix

4 3/4 c whole wheat flour
4 3/4 c Better for Bread flour
2 1/2 c corn starch
3 tbsp baking soda

Combine all ingredients and mix well. Store in a cool area