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45 minutes
Prep: 30 minutes
Cook: 15 minutes
1105 calories per serving view nutrition facts
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| 1 1/4 | cups | butter | divided |
| 1/2 | cup | cocoa powder | divided |
| 1 | cup | water | |
| 2 | cups | flour, all-purpose | |
| 1 1/2 | cups | brown sugar | packed |
| 1 | teaspoon | baking soda | |
| 1 | teaspoon | cinnamon | ground |
| 1/2 | teaspoon | salt | |
| 1 | can | milk, sweetened condensed | divided |
| 2 | large | eggs | |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | powdered sugar | |
| 1 | cup | pecans | chopped |
Preheat oven to 350 degrees F (180 degrees C).
In small saucepan, melt 1 cup butter; stir in 1/4 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 1/3 cup of the condensed milk, eggs and vanilla.
Pour into greased 15x10-inch (2L) jelly roll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small sauce- pan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk.
Stir in icing sugar and nuts.
Spread on warm cake.
Cool completely.
| % Daily Value* | |
| Total Fat 82.0g | 126% |
| Saturated Fat 40.0g | 199% |
| Trans Fat 0.0g | |
| Cholesterol 258mg | 86% |
| Sodium 882mg | 37% |
| Total Carbohydrate 88.0g | 29% |
| Dietary Fiber 8.0g | 33% |
| Sugars 31.0g | |
| Protein 15.0g | 30% |
| Vitamin A | 38% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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