Hot Fudge Pudding Cake

Description
Contributed by Jenn b aka Mom2sam and Tiny World Recipes Y-Group
 * Yield: 8 Servings.

Ingredients

 * 1 cup all-purpose flour
 * ¾ cup granulated sugar
 * 2 tablespoons cocoa
 * 2 teaspoons baking powder
 * ¼ teaspoon salt
 * ½ cup milk
 * 2 tablespoons vegetable oil
 * 1 teaspoon vanilla
 * 1 cup chopped nuts, if desired
 * 1 cup packed brown sugar
 * ¼ cup cocoa
 * 1¾ cups hottest tap water
 * ice cream

Directions

 * 1) Heat Oven to 350 °F.
 * 2) Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9x9x2 inches.
 * 3) Mix in milk, oil and vanilla with fork until smooth.
 * 4) Stir in nuts.
 * 5) Spread in pan. Sprinkle with brown sugar and ¼ cup cocoa.
 * 6) Pour hot water over batter.
 * 7) Bake 40 minutes.
 * 8) Let stand 15 minutes
 * 9) Spoon into dessert dishes or cut into squares and invert on dessert plates.
 * 10) Top with ice cream and spoon sauce over each serving.

Variations

 * 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 ½ dup and the ¼ dup cocoa to 2 tablespoons.

Nutritional information
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); ½ Lean Meat; 0 non-fat milk; 2½ Fat; 2½ Other Carbs.