1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. oil
1/2 c. walnuts
1 c. light brown sugar, packed
4 tbsp. cocoa
1 3/4 c. hot water

Combine flour, sugar, cocoa, baking powder, and salt. Add milk and oil and stir until smooth. Add nuts. Pour in ungreased 9 inch square pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all but do not stir. Bake 40-45 minutes at 350 degrees.

Pudding will be done when topping begins to leave the sides of the pan (center may not appear firm). Serve warm; spoon cake like top upside down into dessert dishes and cover with more sauce from pan. May add whipped cream.