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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)