Chocolate Pecan Brownie Cakecakes, desserts 1 1/4 cup butter, divided 1/2 cup cocoa, divided 1 cup water 2 cup all-purpose flour 1 1/2 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 can (300ml) sweetened condensed 1 milk, divided 2 eggs 1 teaspoon vanilla 1 cup icing sugar 1 cup chopped pecans 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 |
