Recipe: Double Chocolate Thunder-Like Outback's (not gluten free)

Stumbled on this very old recipe in my collection. I have never had this dish or made this recipe. Hope it is what you are looking for. I have left the original posters notes in the post.
I would be curious to know if this is even remotely close to the actual dish. Take a look and let me know if you can. Thanks.

Double Chocolate Thunder-Like Outback's

1 cup flour
2/3 cup sugar
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon chocolate extract -- see note
2/3 cup semisweet chocolate chips
2/3 cup chopped nuts -- toasted
3/4 cup light brown sugar
1/4 cup unsweetened cocoa
1-3/4 cups hot water
2 tablespoons instant coffee
2 tablespoons kahlua

vanilla ice cream

HOMEMADE CHOCOLATE SAUCE:
2 squares unsweetened chocolate
1/3 cup water
1/2 cup sugar
3 tablespoons butter
1/4 teaspoon vanilla

whipped cream

Called "Thunder" because one bite is a jolt of chocolate. This brownie snack cake is mixed in the pan. Do not overstir; mix to combine and moisten.

Preheat oven to 350F degrees. Combine flour, sugar, cocoa, baking powder and salt in a 9-inch square baking pan and stir well.

Combine milk, oil, and the extracts in a bowl add to the dry ingredients in the pan. Mix until moistened. Add chocolate chips and nuts.

Combine brown sugar and 1/4 cup of cocoa. Sprinkle onto cake mix.

Mix coffee, water and kahlua. Pour onto the cake mix: do not stir.

Bake for 40 minutes.

(Original Posters note) NOTE: Star Kay White, Inc. has started bottling chocolate extract for retail sales. They say that it is good to add to whipped cream, meringues, bread puddings and coffee flavored desserts. Ice cream and soft drink makers are the main users of chocolate extract. Like vanilla extract, it's not sweet but is extremely concentrated. You can contact Star Kay White directly at (914) 268-2600 or you can purchase the extract from the Williams-Sonoma catalog at 800 541-2233.
I could not find a recipe that said it was the chocolate sauce for chocolate thunder. So here is a good one.

CHOCOLATE SAUCE:
MICROWAVE chocolate and water in microwavable bowl on HIGH 1 1/2 minutes.
STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR in sugar. Microwave 1 minutes. Stir. Cook 2 minutes longer; stir in butter and vanilla.

Makes about 1 cup.

SAUCEPAN PREPARATION: Heat chocolate and water in saucepan over low heat. Stir constantly, until chocolate is melted and mixture is smooth. Add sugar; bring to a boil. Boil for 2 to 3 minutes or until slightly thickened, stirring constantly. Remove from heat; stir in butter and vanilla.

VARIATIONS: Substitute 1 tablespoon liqueur for the vanilla.

ASSEMBLE:
Place scope of ice cream on warm cake, top with chocolate sauce and whipped cream.