Recipe from: The New Farm Vegetarian Cookbook (Book Publishing Company, 1982).
Preheat oven to 350° F.
Mix 2⁄3 cup flour with 1 cup water in saucepan; cook until thick. Allow to cool completely.
Melt 1⁄2 cup margarine. Add 2⁄3 cup Equal Exchange organic baking cocoa (or other slavery-free baking cocoa, as listed on www.foodispower.org/chocolatelist.htm. Stir until smooth. Cool. Beat 2 cups sugar, 1⁄2 tsp salt and 1 tsp vanilla into the cooled flour mixture, and then add cocoa mixture. Mix together 1 1⁄2 cups flour and 1 1⁄2 tsp baking powder and add to above ingredients. Add 1⁄2 cup chopped walnuts or pecans as desired. Spread evenly in 9 x 13 pan and bake 20 to 25 minutes.