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. cinnamon
1/2 tsp. salt
1 (14 oz.) can sweetened condensed milk
2 eggs
1 tsp. vanilla
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 boil; remove from heat.

In large mixing bowl combine flour, brown sugar, soda, cinnamon and salt. Add cocoa mixture. Mix well. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into greased 15"x10" jelly roll pan. Bake 15 minutes or until done.

FROSTING: In small saucepan melt remaining 1/4 cup butter, stir in remaining 1/4 cup cocoa and 1 tablespoon coffee. Add remaining sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread in warm water.

Option: Omit instant coffee for a traditional Texas sheet cake.