Ingredients

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 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 can sweetened condensed milk, divided
2 eggs
1 tsp. vanilla
1 C. icing sugar
1 C. chopped pecans

Cooking Instructions

Preheat oven to 350 (180C). In small saucepan, melt 1 C. butter; stir in 1/4 C. 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 C. 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 C. butter; add remaining 1/4 C. cocoa and remaining condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool completely.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)