Instructions: Preheat oven to 350F. Coat a 12-cup bundt pan with non-stick spray. In a large mixing bowl, beat margarine and sugar together with electric beaters.

Add buttermilk, poppy-seed filling, egg substitute, vanilla and sour cream.

Beat until well-combined. Add flour, baking soda and salt and stir with a spoon until just combined. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Pour batter into prepared pan and spread evenly. Bake in preheated oven about 1 hour and 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to wire rack to cool. Dust with powdered sugar, if desired.

Makes 16
or more servings.

Each serving contains approximately: Original recipe 379

NOTES : Lots-o-seeds Cake - won a contest at a San Antonio County Fair

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.