Apricot nectar cake

-----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.
  
  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.