1 cup flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
5 tablespoons unsweetened cocoa powder, divided
1/2 cup milk
1 1/2 teaspoons vanilla
1 tablespoon butter, melted
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup brown sugar
1 cup boiling water

Preheat oven to 350°F. Line the bottom of an 8 inch by 8 inch square brownie pan with buttered wax paper or parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt and 2 tablespoons of the cocoa. In a large measuring cup, combine milk, vanilla and melted butter. Gradually pour milk mixture into the flour mixture, whisking until blended. Stir in the chopped nuts and pour batter into an 8 inch by 8 inch pan.

In the same bowl, combine remaining both sugars (white and brown), 3 tablespoons cocoa powder and boiling water, stirring until the sugars have dissolved.

Pour over dissolved sugar mixture (caution - hot sugar can burn!) over the cake batter in the pan creating a puddle. Do not stir together, but allow the puddle to remain on top of the batter. (This is the pudding part).

Bake at 350°F for 40-45 minutes. Remove from oven and allow to cool for 10 minutes. Turn over (upside-down) onto a serving dish. Carefully remove wax paper. This will leave a layer of "pudding" on the top of the cake.

Serve topped with vanilla or chocolate ice cream or a swirl of whipped cream topped with chocolate curls or a maraschino cherry or a sprig of fresh mint.

This pudding cake may be served still warm from the oven or refrigerated for several hours and served cold.

Submitted by: CM