1 c. granulated sugar
1/2 c. butter, melted
1/3 c. Gold Medal all-purpose flour
1/3 c. cocoa
1/4 tsp. salt
1 tsp. vanilla
2 eggs
1 c. chopped nuts (if you like)
1/4 c. fudge sauce or fudge ice cream topping
1 c. chilled whipping cream
2 tbsp. powdered sugar

Heat the oven to 325°F. Grease a round pan, 8 x 1 1/2-inches, with shortening.

Mix granulated sugar, butter, flour, cocoa, salt, vanilla and eggs in a medium bowl. Stir in nuts. Pour into pan.

Bake until edge appears dry and wooden pick inserted in center comes out clean (center will be moist), 35 to 37 minutes.

Immediately prick holes in pie with a wooden pick, then spread fudge sauce over top. Cool completely.

Beat whipping cream and powdered sugar in a chilled small bowl on high speed until stiff; spread over fudge sauce. Drizzle with 2 to 3 tablespoons additional fudge sauce or fudge ice cream topping if you like. Store pie in the refrigerator.

Makes 6 to 8 servings.