1 c. uncooked Wolff's Kasha (fine or med.)
1 1/4 c. boiling water
1/2 c. (1 stick) butter
4 oz. chocolate (chunk or chips)
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 tsp. baking power
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves

TOPPING:

1/2 c. brown sugar
1/4 c. butter
1/4 c. light cream
1/2 c. chopped walnuts

In medium bowl, pour boiling water over kasha, butter and chocolate; set aside until cool. In mixer bowl, beat eggs with sugars and vanilla. Add kasha mixture. Stir or sift dry ingredients, then add to batter. Spread into a well oiled 9x13x2 inch baking pan. Bake at 350 degrees F. for 30 minutes or until toothpick "comes out clean".

Combine topping ingredients and bring to boil over medium heat (or in microwave). Spread on hot cake; broil for 1-2 minutes until bubbly. Watch carefully! Keeps very well if refrigerated.