Praline Pudding Cake

Name: Praline Pudding Cake
Ingredients: 34 cup packed dark brown sugar; 1 14 cups all-purpose flour, plus; 1 tablespoon all-purpose flour, divided; 34 cup granulated sugar; 13 cup chopped pecans; 1 tablespoon baking powder; 14 teaspoon salt; 12 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 12 teaspoons vanilla extract; 1 34 cups boiling water; 2 cups frozen fat-free whipped topping, thawed; chopped pecans (optional)

13 ingredients

10 steps

Ingredients

34 cup packed dark brown sugar
1 14 cups all-purpose flour, plus
1 tablespoon all-purpose flour, divided
34 cup granulated sugar
13 cup chopped pecans
1 tablespoon baking powder
14 teaspoon salt
12 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 12 teaspoons vanilla extract
1 34 cups boiling water
2 cups frozen fat-free whipped topping, thawed
chopped pecans (optional)

Directions

1

Preheat oven to 350 degrees.
2

Combine brown sugar and 1 tablespoon flour in a small bowl.
3

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.
4

Combine milk, margarine, and vanilla in a bowl; add to flour mixture.
5

Stir just until moist.
6

Spread batter into an 8 inch square baking pan; sprinkle with brown sugar mixture.
7

Pour boiling water over batter (do not stir).
8

Bake at 350 degrees for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
9

Serve warm with whipped topping.
10

Garnish with pecans if desired.