Butter pecan cake +++tmpj72b

16 Servings

Ingredients

Quantity Ingredient
⅓ cup Margarine
½ cup Chopped pecans
3 cups All-purpose flour; divided
1 tablespoon All-purpose flour; divided
1 cup Light-colored corn syrup
½ cup Firmly packed brown sugar
1 Egg
2 Egg whites
¾ teaspoon Baking soda
¼ teaspoon Salt
1 cup Nonfat buttermilk
1 teaspoon Vanilla extract
Vegetable cooking spray
¼ cup Sifted powdered sugar
1 tablespoon Brown sugar
2 teaspoons Skim milk

Directions

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 ½ 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 (1⅒ g sat, 3⅖ g mono, 1.9 g poly), 14 mg cholesterol and 174 mg

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