Desserts

Sour Cream Coffee Cake

(12 servings)

1/3 cup walnuts, finely chopped
1/3 cup plus 2 tablespoons granulated sugar, divided
1 1/2 tablespoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
2 1/4 teaspoons Sweet 'N Low® granulated sugar substitute, divided
1/2 cup margarine, softened
2 large eggs
1 cup reduced-calorie sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 350°F. Spray small tube pan with nonstick cooking spray. In small bowl, combine walnuts, 2 tablespoons sugar, cocoa, cinnamon and 1/4 teaspoon Sweet 'N Low; set aside.
In large bowl with electric mixer at high speed, cream margarine, remaining 1/3 cup sugar and remaining 2 teaspoons Sweet 'N Low. Beat in eggs, sour cream and vanilla. Stir in flour, baking powder and baking soda.
In large metal bowl with electric mixer at high speed, beat egg whites and cream of tartar until stiff; fold into batter.
Spoon half the batter into prepared pan. Sprinkle half the reserved nut mixture on batter. Top with remaining batter, then remaining nut mixture. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely on rack.

Calories per serving:

215