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 Sweetened Condensed Milk, divided

2 Eggs

1 tsp. vanilla

1 cup icing sugar

1 cup Chopped pecans

1. Preheat oven to 350F.

2. In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water.

3. Bring to a boil; remove from heat.

4. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.

5. Add cocoa mixture; beat well.

6. Stir in 1/3 cup of the condensed milk, eggs and vanilla.

7. Pour into greased 15x10-inch (2L) jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.

8. In small sauce- pan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk.

9. Stir in icing sugar and nuts.

10. Spread on warm cake.

11. Cool completely.