1 box (1 lb) powdered sugar (icing sugar)
1/2 cup unsweetened cocoa
1/2 cup (1/4 lb) butter
1/4 cup light cream/half-and-half
2 tsp vanilla
chopped nuts (optional)
8" square pan, greased lightly or lined with parchment paper.
In 1-quart glass bowl, combine sugar and cocoa. Cut butter into small pieces and dot over the sugar mixture. Stir in cream and vanilla. Cover with waxed paper. Microwave on HIGH for 2 minutes. With a wooden spoon, mix until butter melts, then beat vigorously until it loses some of its gloss. Stir in some nuts (if desired, I rarely do). Pour into pan and press more nuts into the top. Refrigerate, uncovered for a few hours until firm. Cut into squares.