1 1/4 c. butter
1/2 c. Hershey's cocoa
2 tbsp. instant coffee
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 (14 oz.) can Eagle Brand milk
2 eggs
1 tsp. vanilla
1 c. confectioners' sugar
1 c. chopped pecans

Preheat oven to 350 degrees. In small saucepan, melt 1 cup butter. Stir in 1/4 cup cocoa and 1 tablespoon coffee and 1 cup water. Bring to a boil. Remove from heat. In large mixer bowl, combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture. Mix well. Stir in 1/3 cup Eagle Brand milk, eggs, and vanilla. Pour into greased and floured 13 x 9 inch pan.

Bake 15 minutes or until cake springs back when touched. In small pan melt remaining 1/4 cup butter. Stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining Eagle Brand milk. Stir in confectioners' sugar and pecans. Spread on warm cake.