Hot Fudge Pudding Cake

2 Tbs unsweetened cocoa
1 cup GF Mama coconut or almond flour
2 tsp baking powder
3/4 cup white sugar
2 Tbs shortening, melted
1/2 cup milk
1 cup chopped walnuts or pecans (optional)

1 cup packed brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups hot water

Preheat oven to 350. Blend flour, baking powder, white sugar and 2 tbs cocoa in a mixing bowl. Stir in milk and shortening. Mix in nuts if using. Spread in a 8X8 or 9X9 inch baking pan. Mix brown sugar and 1/4 cup cocoa well and sprinkle evenly over batter. Pour hot water over that mixture and bake 9X9 pan for 45 minutes; increase time by 5 minutes if using 8X8 pan. Cake mixture rises to the top and the chocolate sauce settles to the bottom during baking. Cool 20 minutes or until pan is cool enough to handle. You can invert the entire cake over a platter, cut and serve, or cut cake into 9 squares. Invert each square onto a dessert plate and spoon sauce over it.