1 c. Gold Medal flour
3/4 c. granulated sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. salad oil
1 tsp. vanilla
1 c. chopped nuts, if desired
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hottest tap water
Favorite ice cream

Heat oven to 350 degrees. In ungreased pan, 9 x 9 x 2 inch pan, stir together flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Bake 40 minutes. 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. Makes 9 servings. If using self-rising flour, omit baking powder and salt. Also, unbleached flour can be used in this recipe.