1 c. flour
2 tsp. baking powder
2 tbsp. cocoa
1/4 tsp. salt
3/4 c. sugar

Sift together above ingredients in bowl. Stir in:

1/2 c. milk
2 tbsp. melted shortening

Blend in 1 cup chopped nuts. Spread in 9" square pan. Sprinkle with mixture of:

1 c. packed brown sugar
1/4 c. cocoa

Pour over entire batter 1 3/4 cups hot water. Bake at 350 degrees for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates. Dip sauce from pan over each piece. Or the entire pudding cake can be inverted on a deep serving platter. Serve warm, with or without whip cream.