1 c. flour
3/4 c. sugar
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. instant coffee powder
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. walnuts, chopped
1/2 c. milk
1/4 c. butter, melted
1 tsp. vanilla
1 tbsp. brandy
1/2 c. sugar
1/2 c. dark brown sugar, packed
5 tbsp. unsweetened cocoa powder
1 c. hot water
Whipping cream, whipped

Position rack in center of oven and preheat 350 degrees. Sift first 7 ingredients into medium bowl. Stir in walnuts. Combine milk, butter, vanilla, and brandy in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread batter in an 8 inch square glass baking dish. Mix 1/2 cup sugar, brown sugar, and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour the hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Serve warm or at room temperature with whipped cream.

Makes 6 to 8 servings.