Praline Pudding Cake

Name: Praline Pudding Cake
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)

13 ingredients

7 steps

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

1

Preheat oven to 350 degrees.
2

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.
3

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.
4

Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when lightly touched in center.
5

Serve warm with whipped cream topping.
6

Garnish with pecans if desired.
7

I made this cake this past weekend, it is not too heavy as I got it from Cooking Light Magazine.