Ingredients:
3/4 cup brown sugar, packed
1 1/4 cups all-purpose flour
1 tablespoon all-purpose flour
3/4 cup granulated sugar
1/3 cup pecans, chopped
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup low-fat milk
2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 teaspoons vanilla
1 3/4 cups boiling water
whipped topping
pecans, chopped (optional)
Directions:
Preheat oven to 350 degrees.
Combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. Combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center.
Combine milk, margarine, and vanilla and add to flour mixture, stir until moist. Spread batter into an 8 inch square baking pan, sprinkle top with brown sugar mixture. Pour boiling water over batter, do not stir.
Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center.
Serve warm with whipped cream topping.
Garnish with pecans if desired.
I made this cake this past weekend, it is not too heavy as I got it from Cooking Light Magazine.
Servings: 9
Time preparation: 0 min.
Time total: 35 min.