Butter Pecan Cake Recipe

• 1/3 c. Margarine
• 1/2 c. Minced pecans
• 3 c. All-purpose flour, divided
• 1 Tbsp. All-purpose flour, divided
• 1 c. Light-colored corn syrup
• 1/2 c. Firmly packed brown sugar
• 1 x Egg
• 2 x Egg whites
• 3/4 tsp Baking soda
• 1/4 tsp Salt
• 1 c. Nonfat buttermilk
• 1 tsp Vanilla extract Vegetable cooking spray
• 1/4 c. Sifted powdered sugar
• 1 Tbsp. Brown sugar
• 2 tsp Skim lowfat milk

1. Heat margarine in a small saucepan over medium heat; add in pecans, and saute/fry 4 min or possibly till browned.
2. Drain pecans, reserving margarine; set margarine aside.
3. Combine pecans and 1 Tbsp.
4. flour; stir well, and set aside.
5. Combine reserved margarine, corn syrup, and 1/2 c. brown sugar in a large bowl, beating well at medium speed of an electric mixer.
6. Add in egg; beat well.
7. Add in egg whites, and beat well.
8. Combine remaining 3 c. flour, baking soda, and salt; add in to brown sugar mix alternately with buttermilk, beginning and ending with flour mix.
9. Mix after each addition.
10. Stir in pecan mix and vanilla.
11. Pour batter into a 12-c. Bundt pan coated with cooking spray.
12. Bake at 350 degrees for 45 min or possibly till a wooden pick inserted in center comes out clean.
13. Cold in pan 10 min; remove from pan.
14. Cold on a wire rack.
15. Combine powdered sugar, 1 Tbsp.
16. brown sugar, and skim lowfat milk; stir well.
17. Drizzle over cake.
18. Yield:

margarine, pecans, allpurpose flour, allpurpose flour, lightcolored corn syrup, brown sugar, egg, egg whites, baking soda, salt, buttermilk, vanilla, powdered sugar, brown sugar, milk

Taken from cookeatshare.com/recipes/butter-pecan-cake-95484 (may not work)