Chocolate Pecan Brownie Cake

Ingredients

• 1-1/4 cup butter
• divided
• 1/2 cup cocoa
• divided
• 1 cup water
• 2 cups all-purpose flour
• 1-1/2 cup brown sugar
• packed
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 can (14 oz.) Eagle sweetened condensed milk
• divided
• 2 eggs
• 1 tsp. vanilla
• 1 cup icing sugar
• 1 cup pecans
• chopped

Instructions

1. Preheat oven to 350F (180C).
2. In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water.
3. Bring to a boil; remove from heat.
4. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
5. Add cocoa mixture; beat well.
6. Stir in 1/3 cup of the condensed milk, eggs and vanilla.
7. Pour into greased 15x10-inch (2L) jelly rollpan.
8. Bake 15 minutes or until cake springs back when lightly touched.
9. In small saucepan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk.
10. Stir in icing sugar and nuts.
11. Spread on warm cake.
12. Cool completely.