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 2% milk
• 1/4 cup 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

1. 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 greased 6-oz. custard cups.
2. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a
3. .
4. Bake at 350u0b0 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.

flour, sugar, baking cocoa, baking powder, salt, milk, butter, vanilla, pecans, brown sugar, water, cream

Taken from www.tasteofhome.com/recipes/chocolate-pecan-pudding-cakes/ (may not work)