Butter Pecan Cake

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Title: Butter Pecan Cake
Yield: 16 Servings
Categories: Cakes, Desserts, Holidays, Health


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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini