1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
2 tbsp. cocoa
1/2 c. milk
2 tbsp. butter, melted
1 c. chopped nuts
1 c. (scant) brown sugar
1/4 c. cocoa
1 3/4 c. hot water

Sift together flour, baking powder, salt, sugar and cocoa. Stir in milk and butter. Blend in nuts. Spread in a 9 x 9-inch pan that has been lightly sprayed with Pam. Combine brown sugar and 1/4 cup cocoa and sprinkle over top of batter. Pour hot water over top of batter. Do not stir.

Bake at 350°F for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates and spoon sauce over top.

Can be topped with whipped cream.