Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| 1¼ cup | Butter, divided |
| ½ cup | Cocoa, divided |
| 1 cup | Water |
| 2 cups | All-purpose flour |
| 1½ cup | Packed brown sugar |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Salt |
| 1 can | (300mL) Sweetened Condensed |
| \N \N | Milk, divided |
| 2 \N | Eggs |
| 1 teaspoon | Vanilla |
| 1 cup | Icing sugar |
| 1 cup | Chopped pecans |
Preheat oven to 350F (180C). In small saucepan, melt 1 cup butter; stir in ¼ 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 ⅓ cup of the condensed milk, eggs and vanilla. Pour into greased 15x10-inch (2L) jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched. In small sauce- pan, melt remaining ¼ cup butter; add remaining ¼ cup cocoa and remaining condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool completely.
Source: Eagle Brand Sweetened Condensed Milk label