1 1/4 c. butter
1/2 c. unsweetened cocoa
2 tbsp. instant coffee
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed light brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. vanilla extract
1 c. confectioners' sugar
1 c. toasted slivered almonds or pecans

Preheat oven to 350 degrees. In small saucepan melt 1 cup butter, stir in 1/4 cup cocoa and 1 tablespoon coffee, then water. Bring to a boil, remove from heat. In large mixing bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture; mix well. Stir in 1/3 cup condensed milk, eggs and vanilla. Pour into greased 15" x 10" jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.

In small saucepan, melt remaining 1/4 cup butter; stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining condensed milk; stir in confectioners' sugar and nuts. Spread on warm cake.