1/3 c Margarine
1/2 c Chopped pecans
3 c All-purpose flour; divided
1 tb All-purpose flour; divided
1 c Light-colored corn syrup
1/2 c Firmly packed brown sugar
1 Egg
2 Egg whites
3/4 ts Baking soda
1/4 ts Salt
1 c Nonfat buttermilk
1 ts Vanilla extract
Vegetable cooking spray
1/4 c Sifted powdered sugar
1 tb Brown sugar
2 ts Skim milk
Melt margarine in a small saucepan over medium heat; add pecans, and
saute 4 minutes or until browned. Drain pecans, reserving margarine;
set margarine aside. Combine pecans and 1 tablespoon flour; stir
well, and set aside. Combine reserved margarine, corn syrup, and 1/2
cup brown sugar in a large bowl, beating well at medium speed of an
electric mixer. Add egg; beat well. Add egg whites, and beat well.
Combine remaining 3 cups flour, baking soda, and salt; add to brown
sugar mixture alternately with buttermilk, beginning and ending with
flour mixture. Mix after each addition. Stir in pecan mixture and
vanilla. Pour batter into a 12-cup Bundt pan coated with cooking
spray. Bake at 350 degrees for 45 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove
from pan. Cool on a wire rack. Combine powdered sugar, 1 tablespoon
brown sugar, and skim milk; stir well. Drizzle over cake. Yield: 16
servings (serving size: 1 slice). 247 calories (25% from fat), 6.9
grams fat (1.1 g sat, 3.4 g mono, 1.9 g poly), 14 mg cholesterol and
174 mg
Yields
16 Servings