1 c. all-purpose flour
2 tsp. baking powder
2/3 c. sugar
2 tbsp. cocoa
1/2 c. chopped nuts (optional)
1/2 c. milk
2 tbsp. cooking oil
1 tsp. vanilla
1 c. brown sugar, firmly packed
1/4 c. cocoa
1 1/2 c. boiling water

Preheat oven to 350 degrees F. Grease 8 inch square pan.

Sift dry ingredients into a bowl, add nuts, stir to blend. Add milk, oil and vanilla. Stir to blend well. Spoon into pan.

Combine brown sugar and cocoa thoroughly. Sprinkle over batter. Gently pour boiling water over top of batter. Bake 30-35 minutes.

A sauce is formed in the bottom of the pan as the pudding bakes. Serve warm or cold, turning upside down. Spoon sauce over the top. Recipe can be doubled and baked in a 9x13 inch pan. Delicious with vanilla ice cream.