Chocolate Pecan Brownie Cake

Directions

Preheat oven to 350℉ (180℃) F (180 degrees C).

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 15×10-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.