| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts |
1 |
Cake |
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 |
ts |
Baking soda |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
cn |
(300mL) Sweetened Condensed |
|
|
Milk, divided |
| 2 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 |
c |
Icing sugar |
| 1 |
c |
Chopped pecans |
INSTRUCTIONS
Preheat oven to 350F (180C). 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.
Source: Eagle Brand Sweetened Condensed Milk label
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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