3/4 cup dark brown sugar, packed
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 low-fat 1% milk
2 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
1 3/4 cups boiling water
2 cups fat free whipped topping
Chopped pecans (optional)

Preheat oven to 350 degrees F.

Combine brown sugar and the 1 tablespoon flour in a small bowl. Lightly spoon the 1 1/4 cups flour into dry measuring cups; level with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture.

Combine milk, butter and vanilla extract 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 for 35 minutes or until pudding is bubbly and cake springs back lightly in center.

Serve warm with whipped topping. Garnish with pecans, if desired.

Yields 8 servings.

Per Serving: 319 Calories; 7g Fat (18.6% calories from fat); 3g Protein; 62g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 307mg Sodium

Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 3 Other Carbohydrates