1 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. sugar
6 tbsp. cocoa
2 tbsp. shortening
1/2 c. milk
1 c. brown sugar
1 3/4 c. boiling water

Sift the flour, baking powder, salt, sugar and 2 tablespoons cocoa together. Mix the melted shortening with milk and add to dry ingredients. Put in an 8 x 8 x 2-inch pan. Combine 1/4 cup cocoa with the brown sugar and sprinkle over the batter. Pour the boiling water over the top, holding a tablespoon under the stream of water so that it spreads evenly and stays on top.

Bake in moderate oven, 350°F, for 45 minutes. Turn out upside down, letting the sauce pour over the pudding.

Makes 4 servings.

Note: I use a 9 x 9 x 2-inch pan and get 9 servings. The size is plenty for each serving, especially when topped with whipped cream or ice cream.