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2 Tbsp. butter
1 c. all-purpose flour
3/4 c. sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 tsp. vanilla
1/2 c. chopped nuts
3/4 c. light brown sugar
1/4 c. cocoa
1 1/4 c. water
1 medium carton Cool Whip
1 small pkg. chocolate instant

Place butter in 1 cup glass measure. Cook on High
(maximum power) 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 High (maximum power) 9 to 11 min-
utes. Remove from oven and let stand 10 minutes. Mix Cool
Whip with dry pudding mix. Top with Cool Whip mixture and

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