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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 cup packed dark brown sugar |
1 1/4 cups 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 |
2 tablespoons stick margarine or 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) |
Directions:
1. Preheat oven to 350°.
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. Combine 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.
3. 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° 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.
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