Maple-Pecan Snack Cake

Cake:
1 cup maple syrup
1 cup reduced-fat sour cream
¼ cup margarine, melted
1 tsp vanilla extract
1 large egg
2 ½ cups flour
1 tsp baking soda
¼ cup chopped pecans, toasted
½ tsp salt
Cooking spray

Frosting:
1 ½ cup powdered sugar
2 ½ tbsp maple syrup
1 tbsp whipping cream
1/8 tsp salt
¼ cup chopped pecans, toasted

1. Preheat oven to 350.
2. To prepare cake, combine the first 5 ingredients, stirring well with a whisk.
3. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, baking soda, ¼ cup pecans, and ½ tsp salt in a large bowl, stirring with a whisk. Add syrup mixture to flour mixture; stir until well blended. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely on wire rack.
4. To prepare frosting, combine sugar, 2 ½ tbsp syrup, cream, and 1/8 tsp salt. Beat with a mixer at medium speed until smooth. Spread frosting evenly over cooled cake; sprinkle with ¼ cup pecans.

Calories: 261; Fat: 8.4 gm; Sat. fat: 3.6 gm; Mono fat: 3.1 gm; Poly fat: 1.2 gm; Protein: 3.8 gm; Carbohydrates: 43.2 gm; Fiber: 0.9 gm; Cholesterol: 27 mg