• ⅓ cup margarine
• ½ cup pecan pieces
• 3 cups all-purpose flour; divided
• 1 tablespoon all-purpose flour; divided
• 1 cup light-colored corn syrup
• ½ cup firmly brown sugar; firmly packed
• 1 egg
• 2 egg whites
• ¾ teaspoons baking soda
• ¼ teaspoon sea salt
• 1 cup nonfat buttermilk
• 1 teaspoon vanilla extract
• Vegetable cooking spray
• ¼ cup sifted powdered sugar
• 1 tablespoon brown sugar; firmly packed
• 2 teaspoons skim milk

1. Preheat oven to 350ºF.
2. In a small saucepan melt margarine over medium heat. Add pecans, and sauté 4 minutes or until browned. Drain pecans, reserving margarine; set margarine aside.
3. Combine pecans and 1 tablespoon flour; stir well, and set aside.
4. In a large bowl, combine reserved margarine, corn syrup, and ½ cup brown sugar 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.
5. Bake in preheated oven 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.
6. Combine powdered sugar, 1 tablespoon brown sugar, and skim milk; stir well. Drizzle over cake.

Yield: 16 servings