This cake recipe is glued to a sheet in a binder I started when I was 12. It’s a torn recipe from a magazine when I lived in the US, so around 1982. The top layer remains gooey and rather soft, so I prefer to serve the cake directly from the pan.
- 1 ¼ cups butter
- ½ cup + 2 Tbs cocoa
- 1 cup water
- 2 cups unsifted flour
- 1 ½ cups firmly packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 14 oz can condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 cup chopped walnuts
- Preheat oven to 350º.
- Grease a 13×18-inch pan and line bottom with foil if desired.
- In a small saucepan melt 1 cup butter. Add cocoa and water and bring to a boil. Remove from heat.
- In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt.
- Make a well in the center and add cocoa mixture, 1/3 can of condensed milk, eggs and vanilla. Mix until the batter is smooth.
- Pour into prepared pan and bake for about 15 to 20 minutes, until cake springs back.
- In a small saucepan (I use the same one) melt remaining ¼ cup butter.
- Remove from heat and add 2 Tbs cocoa, and rest of condensed milk. Mix well.
- Add powdered sugar and walnuts.
- Spread over warm chocolate cake. Let cool completely.