1 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 tbsp. cocoa
1/2 c. milk
2 tbsp. salad oil
1 tsp. vanilla
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hottest tap water
Ice cream

In an ungreased square pan, 9 x 9 inches, stir together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake 40 minutes at 350 degrees. Let stand 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each serving.