Chocolate Pudding Cake

1 cup sifted flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 tablespoons cocoa
1/2 cup milk
1 teaspoon vanilla extract
3 tablespoons margarine, melted
1/2 cup chopped pecans

Sift together flour, sugar, baking powder, salt and cocoa. Add, stirring in with spoon, milk, vanilla extract, melted margarine and chopped pecans. Pour into well greased 8-inch square pan.

Pudding
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tablespoons cocoa
1 cup boiling water
Whipped topping (optional)
Maraschino cherries (optional)

Combine granulated sugar, light brown sugar, cocoa and boiling water. Pour gently over batter. Bake at 350 degrees F for 30 to 40 minutes. When completely cooled, turn upside down on serving dish. You may have to ease it out with a knife. Garnish with whipped topping and cherries.