1 c. butter
1/4 c. unsweetened cocoa
1 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
14 oz. can condensed milk (use 1/3 c., reserve remainder)
2 eggs
1 tsp. vanilla

Preheat oven to 350 degrees. In small sauce pan melt butter. Stir in cocoa and coffee; then add water. Bring to a boil and remove from heat. In large 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 inch jellyroll pan. Bake 15 minutes or until cake springs back when lightly touched.

FROSTING:

1/4 c. butter
1/4 c. unsweetened cocoa
1 tbsp. instant coffee
Remainder of condensed milk
1 c. confectioners sugar
1 c. toasted slivered almonds or pecans

In small sauce pan melt butter, stir in cocoa and coffee. Add remaining condensed milk. Stir in confectioners sugar and nuts. Spread on warm cake for a chocolatey glaze. Makes 20 to 24 servings.