1/3 c. oil
2 sqs. unsweetened chocolate
1 egg
1 1/4 c. flour
1/2 tsp. baking soda
1/3 c. nuts
3/4 c. water
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 (6 oz.) pkg. semi-sweet chocolate chips

Heat oven to 350 degrees. Heat oil and chocolate in an 8 x 8 x 12 inch pan in oven until chocolate is melted. Add water, sugar, egg, flour, salt, baking soda, and vanilla. Beat until creamy with a fork. Scrape the pan with a rubber spatula and spread evenly in a pan. Sprinkle with semi-sweet chocolate and nuts. Bake 40 minutes or until pick inserted in center comes out clean.

FROSTING FOR SURPRISE CAKE:

1 (8 oz.) pkg. Cool Whip
1 sm. instant vanilla or pistachio pudding mix
1 lg. can crushed pineapple, drained

Add some juice to instant pudding to make a smooth paste and add other ingredients and spread on cooled cake.