1/3   c            Margarine
     1/2   c            Chopped pecans
   3       c            All-purpose flour -- divided
   1       tb           All-purpose flour -- divided
   1       c            Light-colored corn syrup
     1/2   c            Firmly packed brown sugar
   1                    Egg
   2                    Egg whites
     3/4   ts           Baking soda
     1/4   ts           Salt
   1       c            Nonfat buttermilk
   1       t            Vanilla extract
                        Vegetable cooking spray
     1/4   c            Sifted powdered sugar
   1       tb           Brown sugar
   2       ts           Skim milk
  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.
  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