For the batter:
1 cup all-purpose flour, sifted
¾ cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons shortening, melted
1 teaspoon vanilla
¾ cup nuts, chopped

For the topping:
¾ cup brown sugar
¼ cup cocoa
1¾ cups hot water

For batter, sift together flour, sugar, cocoa, baking powder, and salt. Add milk, shortening, and vanilla. Mix together until smooth. Stir in nuts. Pour into greased 8 x 8-inch pan. For topping, mix together brown sugar and cocoa. Sprinkle over batter. Pour hot water over topping and batter. Bake at 350° for approximately 45 minutes.

Note: With the help of the Penderlea Homestead Museum Board of Directors, Betty Klavins and Frances Love compiled Recipes and Remembrances to raise money to help support the museum. To order a copy of Recipes and Remembrances, contact Penderlea Homestead Museum at (910) 604-1616 or info@penderleahomesteadmuseum.org.