APRICOT NECTAR CAKE

      Title: APRICOT NECTAR CAKE
  Categories: Dessert, Cake, Low fat, From mix
       Yield: 12 Servings
  
 MMMMM----------------------------CAKE---------------------------------
       1 tb All purpose flour
       8 lg Egg whites
     1/2 c  Unsweetened applesauce
       1 pk Yellow cake mix (reg size)
            Without pudding in the mix
     1/3 c  Sugar
       1 c  Apricot nectar
 
 MMMMM---------------------------GLAZE--------------------------------
     1/2 c  Sugar
     1/3 c  Nonfat Buttermilk
       2 tb Tub style reduced calorie
            Margarine
     1/4 ts Vanilla
  
   Preheat oven to 350 degrees.  Lightly coat a 12 cup Bundt Pan with non
   stick spray.  Dust the pan with the 1 tablespoon of flour. Set aside.
   
   In a large bowl beat the egg whites with an electric mixer until they
   are foamy.  Stir in the applesauce, then stir in the cake mix and
   sugar.
   
   Slowly drizzle the apricot nectar into the egg white mixture while
   beating the mixture on a low speed. Then beat the mixture on medium
   speed for 5 minutes. Spread the batter in the prepared pan and bake
   for 45 to 50 minutes or until a toothpick inserted near the center of
   the cake comes out clean.  Cool the cake in the pan on a rack for 10
   minutes.
   
   GLAZE
   
   In a small saucepan, stir together the sugar, buttermilk, margarine
   and vanilla.  Bring to a boil without stirring. Reduce heat and
   gently boil for one minute.
   
   Invert the cake onto a serving platter and remove the pan. While the
   cake is still warm, use a toothpick to poke holes in it. Then pour
   the glaze over the cake.
   
   Cool before serving.
   
   To store - cover the cake and refrigerate.
   
   Per Serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg
   cholesterol, 345 mg sodium
   
   Healthy Hometown
   
    Courtesy of Dale & Gail Shipp, Columbia Md.
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