Makes one brownie cake 10 x 15 inches. For a flavor variation try almonds instead of pecans.
Cake Ingredients
1 cup butter or margarine
1/4 cup cocoa
1 cup water
2 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 eggs
1 tsp vanilla
1 can (300mL) sweetened condensed milk: 1/3 cup is used in batter, remainder is used for the icing
- Preheat oven to 350F (180C).
- In small saucepan, melt the butter; stir in 1/4 cup cocoa, then water. Bring to a boil; remove from heat.
- In large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; beat well. Stir in the eggs, vanilla, and 1/3 cup of the condensed milk.
- Pour batter into greased 15x10-inch (2L) jelly roll pan.
- Bake 15 minutes or until cake springs back when lightly touched.
Icing Ingredients
1/4 cup butter or margarine
1/4 cup cocoa
1 cup icing sugar
1 cup chopped pecans or other nuts
(remainder of condensed milk)
- In small saucepan, melt butter; add cocoa and remaining condensed milk. Stir in icing sugar and nuts, then spread on warm cake.
- Cool completely. Enjoy!
