Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unsifted all-purpose flour |
| ½ cup | Granulated sugar |
| 6 tablespoons | Unsweetened cocoa powder |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Milk |
| 2 tablespoons | Vegetable oil |
| 1 teaspoon | Vanilla extract |
| ½ cup | Finely chopped toasted hazelnuts or walnuts |
| ½ cup | Firmly packed dark-brown sugar |
| 1¼ cup | Cold water |
1. Heat oven to 350'F. Lightly grease 9-inch-square baking pan. In medium-size bowl, combine flour, granulated sugar, 3 T cocoa powder, the baking powder, and salt. Stir in milk, oil, and vanilla until smooth; fold in nuts. Spread batter in greased pan.
2. In small bowl, combine brown sugar and remaining 3 tablespoons cocoa powder; Sprinkle over batter. In small saucepan over low heat or microwave-safe cup in the microwave, heat water just until hot, about 160'F; pour hot water over batter.
3. Bake 45 minutes or until top is crusty and pudding on bottom is thickened. Serve warm.
Nutritional information per serving-protein: 5 grams, fat: 12 grams carbohydrate: 55 grams: fiber: 3 grams sodium: 308 milligrams cholesterol: 3 milligrams calories: 337.
Country Living/April/93 Scanned & fixed by DP & GG