Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: bake cake as directed on box using a 9x13 baking pan. let cool. mix pudding as directed on box. i mix each box in a different bowl to assure i have the same amount of pudding for each layer. remove cooled cake from pan and slice in half horizontally and put bottom layer back in baking pan. spread one bowl of pudding on top of cake layer. add second layer of cake to pudding layer. add second bowl of pudding on top cake layer. top cake with a layer of cool whip. cake order should be cake, pudding, cake, pudding, cool whip. decorate with chocolate shavings (optional). refrigerate until ready to serve.

Target recipe: preheat oven to 350 degrees. combine brown sugar and 1 tablespoon flour in a bowl, mix and set aside. combine 1 1/4 cups flour with the granulated sugar, pecans, baking powder and salt in a bowl, make well in the center. combine milk, margarine, and vanilla and add to flour mixture, stir until moist. spread batter into an 8 inch square baking pan, sprinkle top 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 lightly touched in center. serve warm with whipped cream topping. garnish with pecans if desired. i made this cake this past weekend, it is not too heavy as i got it from cooking light magazine.