1 1/4 c Butter, divided
1/2 c Cocoa, divided
1 c Water
2 c All-purpose flour
1 1/2 c Packed brown sugar
1 ts Baking soda
1 ts Ground cinnamon
1/2 ts Salt
1 cn (300mL) Sweetened Condensed
Milk, divided
2 Eggs
1 ts Vanilla
1 c Icing sugar
1 c Chopped pecans
Preheat oven to 350F (180C). In small saucepan, melt 1 cup butter; stir in
1/4 cup cocoa, then water. Bring to a boil; remove from heat. In large
mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add
cocoa mixture; beat well. Stir in 1/3 cup of the condensed milk, eggs and
vanilla. Pour into greased 15×10-inch (2L) jelly roll pan. Bake 15 minutes
or until cake springs back when lightly touched. In small sauce- pan, melt
remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining
condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool
completely.
Yields
1 Cake