1 1/4 c. butter
1/2 c. unsweetened cocoa
1 c. water
2 c. unsifted flour
1 1/2 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1 (14 oz.) sweetened condensed milk
2 eggs
1 tsp. vanilla
1 c. confectioners sugar
1 c. walnuts

Preheat oven to 350°F. 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 sweetened condensed milk, eggs and vanilla. Pour into greased 15 x 10-inch jellyroll pan.

Bake 15 to 20 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 sweetened condensed milk. Stir in confectioners sugar and walnuts. Spread on warm cake.