Maple Pecan Cake

This is like a pancake in cake form! This recipe was adapted from "Cooking Light" magazine.

Maple Pecan Cake: serves 16 ( 5 points +)

• 1 c. Log Cabin sugar free maple syrup
• 1 c. Breakstone's FF sour cream
• 1/4 c. butter, melted
• 1 tsp. vanilla
• 1 egg
• 2-1/2 c. flour
• 1 tsp. baking soda
• 1/4 c. chopped pecans, toasted
• 1/2 tsp. salt

Frosting:

• 1-1/2 c. powdered sugar
• 2-1/2 T. Log Cabin sugar free syrup
• milk to desired consistency ( about 1 T.)
• 1/8 tsp. salt
• 1/4 c. chopped pecans, toasted

Preheat oven to 350 and spray an 8 or 9" square pan with cooking spray.
Mix first 5 ingredients until blended. Combine flour with baking soda, pecans and salt. Add to the butter mixture and blend. Spread in the prepared pan. Bake 30 minutes or until a wooden toothpick inserted near the center comes out clean.
Cool completely.


For frosting, combine all ingredients except pecans, mixing well. Frost cake and sprinkle with pecans.