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2 TABLESPOOS BUTTER
1 CUP ALL PURPOSE FLOUR
3/4 CUP SUGAR
2 TABLESPOONS COCOA
2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1/2 CUP MILK
1 TEASPOON VANILLA
1/2 CUP CHOPPED NUTS
3/4 CUP LIGHT BROWN SUGAR
1/4 CUP COCOA
1 1/4 CUP WATER
WHIPPED CREAM
PLACE BUTTER IN 1 CUP GLASS MEASURE.
COOK ON
HI 45 SECONDS OR UNTIL MELTED
IN MIXING BOWL SIFT FLOUR, SUGAR, COCOA, BAKING POWDER AND SALT.
STIR IN
MILK, MELTED BUTTER, VANILLA AND NUTS.
POUR INTO 8 INCH ROUND MICROPROOF BAKING DISH.
IN 4 CUP GLASS MEASURE,
MIX BROWN SUGAR, COCOA AND WATER.
POUR OVER BATTER
DO NOT STIR.
COVER WITH PAPER TOWEL
COOK ON HI 9 TO 11 MINS.
REMOVE FORM OVEN AND LET STAND 10 MINUTES
TOP WITH WHIPPED CREAM AND SERVE.
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