Carmel Pudding Cake

2 c QUICK MIX Brown Sugar Topping
½ c chopped nuts 1 c brown sugar
½ c brown sugar, firmly packed 1 T butter or margarine
1 c milk 2 c boiling water
1/3 c canola oil
½ c raisins if desired

Preheat oven to 375 degrees. Lightly grease an 8-inch square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, & nuts. Mix well. Add milk & blend well. Pour into prepared pan. Prepare Brown Sugar Topping in a small bowl combining brown sugar, butter & boiling water. Blend. Gently pour over top of cake mixture without stirring Bake 30 to 40 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving.