1 c. flour
3/4 c. 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 pecans
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hot tap water
Vanilla ice cream

Heat oven to 350 degrees. In ungreased square pan, stir together flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cocoa.

Pour hot water over batter. Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plates, top with ice cream and spoon sauce over each serving.