Yield: 54 servings, approximately 2 x 3 inches. Preparation time: About 1 hour. Cooking time: 40 minutes. Equipment needed: Three baking pans, 13 x 9 1/2 x 2 inches. Suggested accompaniment: Cool Whip or ice cream.

1/2 lb. butter
3 c. sugar
6 c. sifted cake flour
3 tbsp. baking powder
2 tsp. salt
3 c. milk
3 c. nuts, chopped
1 c. cocoa
1 tsp. salt
4 c. brown sugar, packed
1 qt. water, boiling

Beat together the butter and sugar until light and fluffy. Sift together flour, baking powder, and salt. Add alternately with the milk to the creamed mixture. Stir in nuts. Pour equal amounts of butter into 3 pans. Combine cocoa, salt, and brown sugar. Sprinkle over pudding batter.

Pour 1 1/2 cups boiling water over top of pudding in each pan. Do not stir. Bake at 375 degrees for 40 minutes or until cake portion is done. Cut into serving pieces while warm and spoon servings upside down with sauce on top in serving dishes. May serve with Cool Whip or ice cream. Suggestion: Don't be afraid to pour the boiling water on top.

(Delaware Run)