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
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 16|
|Calories from Fat: 93 (29%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3g|
|Cholesterol 13.9mg||4 %|
|Sodium 525mg||18 %|
|Potassium 137.4mg||4 %|
|Total Carbohydrate 52.5g||15 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 51.5g|
|Protein 6.4g||9 %|
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Calories per serving: 320
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