1/2 cup butter, melted
1/8 cup brown sugar
1/2 cup vanilla extract
1 cup white sugar
1/4 cup milk
1 egg
1 teaspoon milk and brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Beat the butter in a large bowl, stirring constantly. Beat in the brown sugar, 2/3 cup white sugar and milk. Stir into the creamed mixture and spread into a 9x8 inch pan. Flatten slightly. Lightly butter wrappers inside the pans. Place chocolate pieces in the creamed mixture.
Pour in egg and milk. Beat until well blended. Fold in pecans. Brush evenly over the chocolate layer. Cover and chill in refrigerator.
For hours, line a 9 inch springform pan with foil or plastic wrap. Remove foil or plastic or aluminum foil before filling. Refrigerate the cake several hours and/or overnight. Remove foil or plastic wrap and refrigerate the remaining hour or longer, covering with foil or plastic wrap. Store the foil or plastic wrap in the refrigerator.
For the glaze, beat the brown sugar, white sugar and white sugar until stiff. In a small bowl, stir together the milk and egg until smooth. Beat the milk mixture into the creamed mixture. In a small bowl, mix the brown sugar, white sugar and vanilla until well blended.
To assemble the side of the cake, place 1 cup of the glaze mixture over each of the 14 layers. Brush the glaze over the top of all of the cake layers ensuring that there is a layer of glaze over the top. Cover and chill on dryer sheets. Remove foil from sides of the pan to prevent drips. To assemble the edge of the cake, cover the sides of the cake with foil. Lightly grease the edges of the pan. Brush the glaze onto the edges to help them stand out. Place the parchment side down on the dryer sheets. Brush glaze onto the parchment skin and drizzle with remaining sugar. Garnish with pecans.