Hot Fudge Pudding

This came from an old Betty Crocker Cookbook I had since the 7th grade.  I made it for my brothers. – Jeanne 

Ingredients

• 1 cup flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup sugar
• 2 tablespoons cocoa
• ½ cup milk
• 2 tablespoons shortening, melted (oil can be substituted)
• 1 cup nuts, chopped
• 1 cup brown sugar
• 4 tablespoons cocoa
• 1¾ cups hot water

Instructions

Preheat oven to 350° F.  Sift together flour, baking powder, salt, sugar and cocoa.  Stir in milk and shortening or oil and then blend in nuts.  Spread in a 9-inch square pan and sprinkle with brown sugar and cocoa.  Pour hot water over the entire batter and bake for 45 minutes.

During baking, cake mixture rises to top and chocolate sauce settles to the bottom.  Invert squares of pudding on dessert plates.  Dip sauce from pan over each.  Or the entire pudding can be inverted in a deep serving platter.  Serve warm, with or without whipped cream.  Serves 9.