Praline Pudding Cake

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.8 cup brown sugar dark packed
• 1.3 cups flour all-purpose divided
• 0.8 cup granulated sugar 
• 0.5 cup milk 1% low-fat
• 2 tablespoons butter melted
• 0.3 cup pecans chopped
• 0.3 teaspoon salt 
• 1.5 teaspoons vanilla extract 
• 1.8 cups water boiling
• 2 cups non-dairy whipped topping fat-free frozen thawed

Equipment

• bowl
• oven
• knife
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Combine brown sugar and 1 tablespoon flour in a small bowl. Lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife.
3. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
4. Combine milk, margarine, and vanilla in a bowl; add to flour mixture. Stir just until moist.
5. Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
6. Pour boiling water over batter (do not stir).
7. Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
8. Serve warm with whipped topping.
9. Garnish with pecans, if desired.