Chocolate Pecan Brownie Cake

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 t Baking soda

1 t Ground cinnamon

1/2 ts Salt

1 cn (300mL) Sweetened Condensed

Milk, divided 2 Eggs

1 t Vanilla

1 c Icing sugar

1 c 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