1 c. self-rising flour
3/4 c. white sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. oil
1 tsp. vanilla
1 c. chopped nuts
1 c. brown sugar
1/4 c. cocoa
1 3/4 c. hottest tap water
vanilla ice cream

Heat oven to 350°F. In ungreased square pan, 9 x 9 x 2-inches, stir together flour, granulated sugar and 2 tablespoons cocoa. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water gently over batter.

Bake 40 minutes. Let stand 15 minutes. Spoon into dessert dishes and top with ice cream.

Makes its own chocolate sauce.