1 cup (250 mL) brown sugar
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
2 tablespoons (30 mL) cocoa powder
1 teaspoon (5 mL) vanilla
3/4 cup (175 mL) chopped walnuts
1/4 cup (50 mL) butter
1 tablespoon cocoa
1 cup (250 mL) icing sugar
Add all cake ingredients to a bowl and beat with a wooden spoon until blended. Stir in chopped nuts. Spread in a greased 9x9 inch (23x23 cm) baking pan and bake in a 350°F (180°C) oven for 20 to 25 minutes, or until centre is set.
In a small bowl, combine topping ingredients, moisten with hot water, and spread on cake while cake is still hot. Refrigerate until completely cooled. Cut into 25 squares.
Variation: Sheila sometimes replaces the nuts with raisins.