8 servings (serving size: 1 square and 1/4 cup whipped topping)
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)
How to Make It
Preheat oven to 350°.
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.
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.