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