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
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.