1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tbsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 tbsp. salad oil
1 tsp. vanilla
1 c. chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
ice cream
1 3/4 c. hottest tap water

Heat oven to 350°F. Stir together flour, sugar, 2 Tbsp. cocoa, baking powder and salt. With a fork, mix in oil and vanilla until smooth. Stir in nuts. Spread batter evenly in ungreased 9 x 9 x 2 inch pan. Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter.

Bake 40 minutes. Let stand 15 minutes before cutting. Invert each square and top with ice cream.