Chocolate Pecan Brownie Cake
Ingredients
1-1/4 C. butter, divided
1/2 C. cocoa, divided
1 C. water
2 C. 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. 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 jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)