3 cups sugar
2 cups unbleached, all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1 1/4 cup of half 'n' half
1 cup butter
1 cup cocoa powder
3 large eggs
2 tsp brandy
2 1/2 cups semisweet chocolate chips
1 cup pecans

Preheat oven to 350 degrees.  Butter and flour 15 1/2" x 10 1/2" baking sheet.  Whisk together half 'n' half, butter and cocoa powder in a medium pan.  Place on stove over medium heat, continue to stir, heat gently until smooth.  In a separate bowl, mix sugar, flour, baking powder and salt.  Add cocoa mixture to the dry ingredients, stir.  Add eggs and brandy and stir until smooth.

Spread batter into pan and sprinkle with pecans and chocolate.  Bake about 20-25 minutes and let cake cool in the pan.

Note:  this cake is great served warm with ice cream and chocolate syrup

from PFC Kitchen Manager, Brian Britten