1 1/4 c. butter
1 c. water
1 1/2 c. brown sugar
1/2 tsp. salt
2 eggs
1 c. powdered sugar
1 tsp. baking soda
1/2 c. unsweetened cocoa
2 c. flour
1 tsp. ground cinnamon
1 (14 oz.) can condensed milk
1 tsp. vanilla
1 c. chopped nuts

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

In small pan melt remaining 1/4 cup butter, stir in remaining 1/4 cup cocoa and condensed milk. Stir in powdered sugar and nuts. Spread on cool or warm cake.