- 1¼ cups unsalted butter; divided
- ½ cup cocoa; divided
- 1 cup water
- 2 cups all-purpose flour
- 1½ cups brown sugar; firmly packed
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 can sweetened condensed milk; divided
- 2 eggs
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1 cup pecan pieces
- Preheat oven to 350F.
- 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-inch-by-10-inch jelly roll pan.
- Bake in a preheated oven for 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 powdered sugar and nuts.
- Spread on warm cake. Cool completely.
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