1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. oil
1 tsp. vanilla
1 c. chopped nuts, optional
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hottest tap water

Preheat oven to 350 degrees.

In ungreased square 9 x 9 x 2 pan, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes. Top with ice cream and spoon sauce over each serving.

VARIATIONS:

Hot Fudge Marshmallow Sundae Cake: Omit nuts; add 1 cup miniature marshmallows.

Hot Fudge Coconut Sundae Cake: Omit nuts; add 1/2 cup coconut and 1/2 cup chopped almonds.

Hot Fudge Butterscotch Sundae Cake: Omit nuts; add 1 cup butterscotch pieces. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

Hot Fudge Peanutty Sundae Cake: Omit nuts; stir in 1/2 cup peanut butter and 1/2 cup chopped peanuts.