1 c. butter
1/4 c. unsweetened cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. brown sugar firmly packed
1 tsp. baking soda
1 tsp. salt
1/3 c. Eagle brand milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon

In small pan melt butter, stir in cocoa, then water. Bring to boil and remove from heat. In large bowl combine flour, brown sugar, baking soda, cinnamon and salt. Add cocoa mixture and beat well. Stir in Eagle Brand milk, eggs and vanilla. Bake in 15 x 10 greased and floured pan. Bake at 350 degrees for 20 to 25 minutes or until cake springs back.

TOPPING:

Melt:

1/4 c. butter
1/4 c. cocoa

Add remainder of Eagle Brand milk. Stir in:

1 c. confectioners' sugar
1 c. chopped nuts

Spread on cake while just a little warm.