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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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From Cooking Light March 2008. Ingredients:
1 cup maple syrup |
1 cup reduced-fat sour cream |
1/4 cup butter, melted |
1 teaspoon vanilla extract |
1 large egg |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/4 cup chopped pecans, toasted |
1/2 teaspoon salt |
cooking spray |
1 1/2 cups powdered sugar |
2 1/2 tablespoons maple syrup |
1 tablespoon whipping cream |
1/8 teaspoon salt |
1/4 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients, stirring well with a whisk.
3. Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk.
4. Add syrup mixture to flour mixture; stir until well blended.
5. Pour batter into a 9-inch square baking pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely on wire rack.
8. To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth.
9. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.
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