1 c. flour
6 tbsp. cocoa, divided
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. oil
1 tsp. vanilla
1 c. brown sugar
1 3/4 c. hot water
1 c. pecan pieces (optional)

Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in oil and vanilla. Put in 9-inch square pan.

Combine brown sugar, 4 tablespoons cocoa and nuts. Sprinkle over batter; do not stir. Pour water over all; do not stir.

Bake at 350°F for 35 to 40 minutes. Serve upside-down with ice cream or Cool Whip.

Serves 12.