Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Holidays Health
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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
