Ingredients

• 1 cup all-purpose flour*
• 3/4 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 (optional)
• 1 cup packed brown sugar
• ¼ cup cocoa
• 3/4 cups hottest tap water
• Ice cream

1. Heat oven to 350′.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt in
3. ungreased square pan, 9x9x2 inches.
4. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts.
5. Spread in pan.
6. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter.
7. Bake 40 minutes.
8. While warm, spoon into dessert dishes and top with ice cream.
9. Spoon sauce from pan onto each serving.

9 SERVINGS.

Variations:

• Butterscotch Sundae Cake: Substitute I package (6 ounces) butterscotch chips (I cup) for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.
• Mallow Sundae Cake: Substitute I cup miniature marshmallows for the nuts.
• Peanutty Sundae Cake: Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.
• Raisin Sundae Cake: Substitute I cup raisins for the nuts.