| 1 | Preheat oven to 350 degrees. |
| 2 | Lightly coat a 12 cup bundt pan with non stick spray. |
| 3 | Dust the pan with the 1 tablespoon of flour. |
| 4 | Set aside. |
| 5 | in a large bowl beat the egg whites with an electric mixer until they are foamy. |
| 6 | Stir in the applesauce, then stir in the cake mix and sugar. |
| 7 | slowly drizzle the apricot nectar into the egg white mixture while beating the mixture on a low speed. |
| 8 | Then beat the mixture on medium speed for 5 minutes. |
| 9 | 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. |
| 10 | Cool the cake in the pan on a rack for 10 minutes. |
| 11 | glaze |
| 12 | in a small saucepan, stir together the sugar, buttermilk, margarine and vanilla. |
| 13 | Bring to a boil without stirring. |
| 14 | Reduce heat and gently boil for one minute. |
| 15 | invert the cake onto a serving platter and remove the pan. |
| 16 | While the cake is still warm, use a toothpick to poke holes in it. |
| 17 | Then pour the glaze over the cake. |
| 18 | cool before serving. |
| 19 | to store - cover the cake and refrigerate. |
| 20 | per serving: 277 calories, 5.7 g total fat, 1.2 g saturated fat, 0 mg cholesterol, 345 mg sodium |
| 21 | healthy hometown |
| 22 | courtesy of dale & gail shipp, columbia md. |
