4 eggs, well beaten
2 c. sugar
1/2 c. unsifted flour
1/2 c. cocoa
1/4 tsp. salt
1 c. melted butter
1 c. finely chopped nuts
2 tsp. vanilla
Boiling water
1/2 c. whipped cream

Preheat oven to 325 degrees. In a medium bowl, with wooden spoon, beat eggs, sugar, flour, cocoa and salt until well blended. Mix in butter. Add remaining ingredients, mixing until well blended.

Pour into 9 x 9 x 2 inch pan. Set pan in large roasting pan and pour boiling water in pan, up to 1 inch. Bake for 45 minutes or until set, like custard and crusty on the top. Insert a knife 1/2 inch from edge and it comes out clean. Do not overbake. Remove from hot water to wire rack to let cool. Refrigerate and top with whipped cream.