Chocolate Cake with Condensed Milk
Ingredients
Instructions
1. Preheat oven to 350 degrees.
2. In a small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa. Then add water. Bring to a boil and remove from heat.
3. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt and cocoa mixture. Beat well.
4. Stir in 1/2 cup condensed milk, eggs and vanilla. Add 1 cup of pecans.
5. Pour into a buttered (9x13-inch) baking pan. Bake for 35 minutes or until a toothpick inserted in center comes out almost clean.
6. While the cake is baking, in a small saucepan, melt remaining butter and stir in remaining condensed milk and cocoa.
7. Add confectioners' sugar and cook slowly in saucepan over low to medium heat, stirring frequently, for about 15 minutes. Add pecans. Mix well and pour over warm cake in pan.
Note: If using a glass baking dish, lower the baking temperature by 25 degrees and check cake for doneness in about 30 minutes.
Source: The Advocate - Baton Rouge, La
2. In a small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa. Then add water. Bring to a boil and remove from heat.
3. In a large mixing bowl, combine flour, brown sugar, baking soda, cinnamon, salt and cocoa mixture. Beat well.
4. Stir in 1/2 cup condensed milk, eggs and vanilla. Add 1 cup of pecans.
5. Pour into a buttered (9x13-inch) baking pan. Bake for 35 minutes or until a toothpick inserted in center comes out almost clean.
6. While the cake is baking, in a small saucepan, melt remaining butter and stir in remaining condensed milk and cocoa.
7. Add confectioners' sugar and cook slowly in saucepan over low to medium heat, stirring frequently, for about 15 minutes. Add pecans. Mix well and pour over warm cake in pan.
Note: If using a glass baking dish, lower the baking temperature by 25 degrees and check cake for doneness in about 30 minutes.
Source: The Advocate - Baton Rouge, La
Recipe Info
Views
436
Date
June 14, 2004
Categories
Cakes