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Ingredients
- 1 1/4 c. Butter, divided
- 1/2 c. Cocoa, divided
- 1 c. Water
- 2 c. All-purpose flour
- 1 1/2 c. Packed brown sugar
- 1 tsp Baking soda
- 1 tsp Grnd cinnamon
- 1/2 tsp Salt
- 1 can (300mL) Sweetened Condensed Lowfat milk, divided
- 2 x Large eggs
- 1 tsp Vanilla
- 1 c. Icing sugar
- 1 c. Minced pecans
Directions
- Preheat oven to 350F (180C). In small saucepan, heat 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 in cocoa mix; beat well. Stir in 1/3 c. of the condensed lowfat milk, Large eggs and vanilla. Pour into greased 15x10-inch (2L) jelly roll pan. Bake 15 min or possibly till cake springs back when lightly touched. In small sauce- pan, heat remaining 1/4 c. butter; add in remaining 1/4 c. cocoa and remaining condensed lowfat milk. Stir in icing sugar and nuts. Spread on hot cake. Cold completely.
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