Butter Pecan Cake +++tmpj72b Recipe




Butter Pecan Cake +++tmpj72b Ingredients

1/3 cup margarine
1/2 cup chopped pecans
3 cup all-purpose flour, divided
1 tbsp all-purpose flour, divided
1 cup light-colored corn syrup
1/2 cup firmly packed brown sugar
1 egg
2 egg whites
3/4 tsp baking soda
1/4 tsp salt
1 cup nonfat buttermilk
1 tsp vanilla extract
1 vegetable cooking spray
1/4 cup sifted powdered sugar
1 tbsp brown sugar
2 tsp skim milk

A Recipe for
Butter Pecan Cake +++tmpj72b

 

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs



Food Tip
Trim all visible fat before you cook, this can lower fat by as much as 50%.




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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)


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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey


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Butter Pecan Cake +++tmpj72b

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Butter Pecan Cake +++tmpj72b 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 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

Serves: 16

 

 

 

 

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Butter Pecan Cake +++tmpj72b Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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