Taste of Home Chocolate Pecan Pudding Cakes

1 cup all-purpose flour
2/3 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup nonfat milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans
2/3 cup packed brown sugar
3/4 cup hot water
whipped cream, optional (not included in nutrition)

In a large bowl, combine the flour, sugar, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined. Stir in pecans. Spoon into six vegetable sprayed 6-ounce custard cups.
Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet.
Bake at 350 degrees for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each cup; invert onto dessert plates. Serve warm with whipped cream if desired.

Serving Size: makes 6 6 ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user THEADMIRAL.