2 c. self-rising flour
1 1/2 c. sugar
4 tbsp. cocoa
1 c. skim milk
4 tbsp. butter, melted
2 tsp. vanilla extract
1 c. chopped nuts
1 1/2 c. firmly packed brown sugar
1/2 c. cocoa
3 1/2 c. boiling hot water

Preheat oven to 350 degrees.

Sift first 3 ingredients together into mixing bowl. Stir in milk, butter, nuts and vanilla extract. Spread into a 9"x12" baking pan.

Mix 1/2 cup cocoa and brown sugar then sprinkle this over the top of the mixture in the baking pan. Carefully pour the boiling water over the entire batter.

Bake 45 minutes.

During baking time the cake will rise to the top of the pan while the chocolate sauce settles to the bottom. Remove from the oven; cool slightly and serve over vanilla ice cream. Yield: 12 to 16 servings.