Hot Fudge Pudding Cake

1 cup all-purpose flour*
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup cocoa
1 3/4 cups hottest tap water
Ice cream

Heat oven to 350 F. Mix flour, granulated sugar, 2 tablespoons cocoa, the
baking powder and salt in ungreased baking pan, 9x9x2 inches.
Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread
in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over
batter. Bake 40 mins. Let stand 15 mins; spoon into dessert dishes or cut
into squares and invert on dessert plates. Top with ice cream and spoon
sauce over each serving.

Yield: 8 servings.Per Serving: 350 Cals; 13g Fat (31.8% cals from fat); 5g
Protein; 57g Carbs; 3g Dietary Fiber; 2mg Chol; 188mg Sodium. Exchanges: 1
Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other
Carbs.

NOTES : *If using self-rising flour, omit baking powder and salt. Hot
Fudge-Butterscotch Pudding Cake: Substitute 1 package (6 ounces)
butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the
1/4 cup cocoa to 2 tablespoons.

Jenn B aka Mom2Sam and Tiny

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