Prep 15 mins
Cook 35 mins
You'd never guess that this came from Cooking Light Magazine. I prefer this with vanilla ice cream. The cake magically bakes into two layers - one cakelike and the other with yummy praline sauce..
- 3⁄4 cup packed dark brown sugar
- 1 1⁄4 cups all-purpose flour, plus
- 1 tablespoon all-purpose flour, divided
- 3⁄4 cup granulated sugar
- 1⁄3 cup chopped pecans
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup 1% low-fat milk (I used 2% because that's what I had on hand)
- 2 tablespoons stick margarine or 2 tablespoons butter, melted
- 1 1⁄2 teaspoons vanilla extract
- 1 3⁄4 cups boiling water
- 2 cups frozen fat-free whipped topping, thawed
- chopped pecans (optional)
- Preheat oven to 350 degrees.
- Combine brown sugar and 1 tablespoon flour in a small bowl. Mix 1 1/4 cups flour with granulated sugar, 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.
- Spread batter into an 8 inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake at 350 degrees for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Serve warm with whipped topping. Garnish with pecans if desired.