Butter Pecan Cake

90 minutes Prep: 45 minutes Cook: 45 minutes

870 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1/3	cup	margarine
1/2	cup	pecans	chopped
3	cups	flour, all-purpose	divided
1	tablespoon	flour, all-purpose	divided
1	cup	corn syrup, light
1/2	cup	brown sugar	firmly packed
1	each	egg
2	each	egg whites
3/4	teaspoon	baking soda
1/4	teaspoon	salt
1	cup	buttermilk, non-fat
1	teaspoon	vanilla extract
1	x	nonstick cooking spray
1/4	cup	powdered sugar	sifted
1	tablespoon	brown sugar
2	teaspoons	milk, skim

Directions

Melt margarine in a small saucepan over medium heat; add pecans, and sauté 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.

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Nutrition Facts

Serving Size 237g

Amount per Serving

Calories 870 28% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 47mg	16%
Sodium 527mg	22%
Total Carbohydrate 149.0g	50%
Dietary Fiber 4.0g	16%
Sugars 32.0g
Protein 13.0g	26%