Double Chocolate and Nut Delight

1 1/4 cups cake flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
One 1-ounce square unsweetened (baking) chocolate
2 tablespoons butter
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
1 cup boiling water
Whipped cream

1. Preheat the oven to 350 degrees. Butter a shallow 2-quart casserole.

2. In a large mixing bowl, sift together the flour, 3/4 cup of the granulated sugar, baking powder, and salt and set aside.

3. In a small heavy saucepan, combine the chocolate and butter over very low heat and stir till the chocolate melts and mixture is smooth. Add the milk and vanilla stir til well blended and smooth. Add the chocolate mixture to the dry ingredients and stir till thoroughly blended. Add the nuts and stir til evenly distributed. Scrape the mixture into the prepared casserole.

4. n the small mixing bowl, combine the remaining 1/4 cup granulated sugar, the brown sugar, and cocoa and sprinkle the mixture evenly over the batter in the casserole. Slowly pour the water around the edges and bake till cake is firm, about 46 to 50 minutes. serve warm with whipped cream.

Makes 8 servings