Chocolate Pecan Brownie Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
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 tsp: Baking soda,
1 tsp: Ground cinnamon,
1/2 tsp: Salt,
1 can: , (300mL) Sweetened Condensed
Milk, divided
2: Eggs,
1 tsp: Vanilla,
1 cup: Icing sugar,
1 cup: Chopped pecans,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp