5 tablespoons butter, divided
3 tablespoons brown sugar
1/2 cup chopped walnuts
1 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
2 (1-ounce) squares unsweetened chocolate, melted and cooled
3/4 cup milk

Put 3 tablespoons of the butter, the brown sugar and walnuts in a well-greased, 8-inch square baking pan. Put in oven and turn oven on to 350 degrees (lower oven temperature to 325 degrees if using a dark pan). When butter is melted, mix and distribute mixture evenly over bottom of pan and let cool.

Sift the flour, baking powder and salt together. In a medium-sized mixing bowl, beat the remaining butter with the sugar and egg until smooth and pale. Mix in the cooled chocolate. Beat in sifted flour mixture, alternating with the milk.

When mixture is smooth, pour into prepared pan and bake for 40 minutes, until top springs back when touched. Turn cake out onto wire rack (so that nuts are on top) to cool.

Serve with a scoop of vanilla ice cream. Makes 16 servings.