Most people have everything that's needed on the shelf or in the fridge.  It's called "panic" cake because you can whip it up at the last minute from what's on hand (except for the pecans, and you can skip them without difficulty) and get on with worrying about more important things than what's for dessert. For best results,  measure out all the ingredients before mixing anything.   ~Marianne H.

Ingredients:

• 3/4 C. packed dark brown sugar
• 1 1/4 C all-purpose flour
• 1 TBSP. all-purpose flour, kept separate
• 3/4 C. granulated sugar
• 1/3 C. chopped pecans
• 1 TBSP baking powder
• 1/4 tsp. salt
• 1/2 C. 1% milk or 1/4C fat-free dry powdered milk reconstituted in 1/2 C. water
• 2 TBSP stick margarine or butter, melted
• 1 1/2 tsp. vanilla extract
• 1 3/4 C boiling water
• 2 C frozen fat-free whipped topping, thawed (optional)
• Chopped pecans for garnish (optional)

Preheat oven to 350.

Combine well brown sugar and the 1 TBSP flour in a small bowl.  The brown sugar should look just a little dusty when you are finished.

Combine the rest of the flour with granulated sugar, pecans, baking powder, and salt in a medium bowl and mix well.

Make a well (indentation, think of looking down into the top of a volcano) in the dry mixture.

Combine milk, margarine, and vanilla in a bowl.   Pour slowly into the well of the dry mixture, stirring as you pour.  Continue until all the dry mix is just moist.

Spread contents of the medium bowl evenly into an 8-inch square baking pan, including the edges and corners.

Sprinkle the dusty brown sugar evenly over the entire pan.  Turn pan while sprinkling four times to get an even amount all over.

Gently and slowly pour boiling water over batter (do not stir to mix.)

Bake at 350 for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in the center (careful to touch only the cake -- the pudding will be HOT).

Serve warm with whipped topping and/or nuts, if desired.

This cake seems more like a caramel sundae sans ice cream while warm.  More like a pecan pie after being refrigerated.

(Recipe adapted from Cooking Light, April 1998. Serves 6-8.)