Ingredients:
1 cup firmly packed dark brown sugar
1cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup canola oil
1/2 cup egg substitute
2 egg whites
1 whole egg
1 teaspoon vanilla extract
2 3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat milk

Caramel Frosting:
1 cup firmly packed light-brown sugar
1/4 cup butter
1/4 cup nonfat milk
Dash of salt
1/4 teaspoon baking powder
1/4 teaspoon teaspoon vanilla extract

Directions:
Preheat oven to 325 degrees.

Beat sugars and butter at medium speed with an electric mixer until well-combined. Add oil and beat until blended. Add egg substitute, egg whites, egg and vanilla. Beat again until blended.

Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a well-sprayed 10-inch tube pan. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool on wire rack.

For frosting, bring first 4 ingredients to a boil in a small saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened . Drizzle quickly over cake.

Recipe makes 16 servings Caramel Pound Cake.

Each serving contains approximately:
378 calories, 16g fat, 36mg cholesterol, 214mg sodium, 56g carbohydrates, 4g protein and no fiber.

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