1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. shortening, melted
1 c. chopped nuts
1 c. brown sugar, packed
1/4 c. cocoa
1 3/4 c. hot water

Heat oven to 350 degrees (moderate). Measure flour by dip level pour method or by sifting. Blend flour, baking powder, salt, sugar and 2 tablespoons cocoa in bowl. Stir in milk and shortening. Blend in nuts. Spread in square pan, 9 x 9 x 1 3/4 inch. Sprinkle with mixture of brown sugar and 1/4 cup cocoa. Pour hot water over entire batter. Bake 45 minutes.

During baking, cake mixture rises to top and chocolate sauce settles to bottom. Cut into squares; invert each square onto dessert plate, spoon sauce over. Or invert entire pudding on platter. Serve warm. 9 servings.